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Spicy Mexican Rice



Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

30 minutes


4 servings


1  each  small green bell pepper, chopped

1  cup  chopped yellow or white onion

1 1/2  tablespoons  oil

4  medium cloves  garlic, crushed

1 1/2  cups  long-grain white rice

1/2  teaspoon  ground cumin

1/2  teaspoon  salt

1/2  teaspoon  pepper

1 (10 oz.)  can  diced tomatoes and green chilies

1 (14-1/2 oz.)  can  chicken broth

1/2  cup  water


Chop bell pepper and onion into 1/4-inch thick pieces.

Heat oil in a heavy large skillet over Medium heat.

Add bell pepper and onion; crush garlic into skillet.

Saute 2 minutes.

Add rice; saute 5 minutes until golden.

Stir in cumin, salt and pepper; saute 1 more minute.

Pour in tomatoes with green chilies, chicken broth and water.

Stir to blend.

Bring to a boil, reduce heat to Low and cover.

Simmer 20 minutes or until all liquid is absorbed.

Stir and serve while hot
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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