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Nutrition Facts
Serving Size 1 (197g) Recipe makes 4 servings
Calories 227
Calories from Fat 36		(16%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 895mg		37%
Potassium 263mg		7%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 1.4g	5%
	Sugars 1.8g
Protein 6.3g		12%
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Mexican Rice

Recipe #371137 | 35 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: IngridH
May 9, 2009

This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.

SERVES 4 (change servings and units)

Ingredients

1/4 cup green bell pepper, diced small
1/4 cup onion, diced small
1 tablespoon butter
1 cup long grain white rice
2 cups chicken broth
1 1/2 tablespoons tomato paste
1/4 teaspoon cumin
3/4 teaspoon salt
1 teaspoon chili powder

Directions

1
In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
2
Add the rice, and cook until the rice is coated with the butter.
3
Add the remaining ingredients and bring to a boil.
4
Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.

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Featured Reviews for This Recipe

From: magpie diner

On May 11, 2009

Thanks Ingrid, this was good. I love cooking rice this way. Made this for ZWT5 (Cooks with Dirty Faces Team). As you said, it's purposely not spicey. I think it was fine as-is for a side dish to other more flavourful things. If it was more of a main attraction, I'd definitely add some more heat. And I would add garlic next time regardless. I did make some subs, brown rice instead of white, veg broth so it was vegetarian and olive oil instead of butter. I doubled the recipe except for the salt, which seems like a lot if you're using salted butter and salted broth. With brown rice of course it took 50 mins instead of 20, but otherwise no change. Thanks again!

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