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Nutrition Facts
Serving Size 1 (442g) Recipe makes 3 servings
Calories 363
Calories from Fat 88		(24%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 787mg		32%
Potassium 491mg		14%
Total Carbohydrate 62.8g		20%
	Dietary Fiber 3.8g	15%
	Sugars 6.0g
Protein 6.2g		12%
detailed view... how is this calculated?

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My Own Mexican Rice

Recipe #49353 | 45 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: HEP MEP
Dec 19, 2002

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

SERVES 3 -5 (change servings and units)

Ingredients

2 small green bell peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon rosemary
1/2 teaspoon basil
2 tablespoons oil
1 cup uncooked rice
2 large tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups water
picante sauce

Directions

1
Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
2
Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
3
Add water; cover and cook on low till rice is done, stirring occasionally.

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Featured Reviews for This Recipe

From: daisygrl64

On Jul 25, 2009

This was so easy and really good, and I like easy and good. I used fresh herbs from my garden which added an excellent flavor to the this. I will make again when I crave Mexican rice in a hurray

1 person found this review helpful

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From: R.Lynn

On Feb 7, 2007

I liked this a lot. My kids were not fond of it though but sometimes kids are kids LOL I served this with http://www.recipezaar.com/63786 and they went very well together. I will make it again but half the recipe for myself and DH.

1 person found this review helpful

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From: KITTENCAL

On May 30, 2004

Mep...we thoroughly enjoyed this rice dish...this different blend of flavors with the picante sauce and the tomatoes gave it such a wonderful flavor. I made this recipe using converted rice (Uncle Ben's), because of the tomatoes I was a bit concerned that using regular white rice might have had a mushy texture, but with the converted white rice it turned out just prefect. Thanks so much Mep for a wonderful recipe, I will making this again...Kitten

4 people found this review helpful

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From: Ginny233

On Feb 17, 2004

We enjoyed this very much as a side dish with chicken sour cream enchiladas. I used hot salsa, so it had some heat. This is the best Mexican rice I've ever had - highly recommend this recipe.

3 people found this review helpful

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Read all 13 reviews