Friday, April 11, 2014

Mexican Rice

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Even when I make something using store-bought mix, like tacos, I still like to make at least one homemade item for the table. So a few weeks ago when I made tacos for girls' night, I decided to make some homemade Mexican Rice. I've always, always loved Mexican rice. There's something about the chunks of tomatoes and the spiciness that draws me to it. 
It was extremely easy and didn't take all my attention away from my guests. That's always preferred when my friends are over since I'd rather be talking (and sipping wine) instead of being locked down in the kitchen. I was so pleasantly surprised with the end result and I know I will be making this again for future taco nights. Enjoy!

Printable Recipe


  • 2 tbsp. light butter
  • 1 1/2 cups long-grain rice
  • 1/2 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 tsp. garlic, minced
  • 2 cups water
  • 1 (14 1/2-oz.) can diced tomatoes with green chiles
  • 1 tsp. chili powder
  • 1 tsp. salt
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.

Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

Source: Adapted from Paula Deen

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