Are you craving the taste of spicy Mexican rice from your favorite Mexican restaurant? There is no need to go out or have take out. Why not make your own Mexican rice?
How to make Spicy Mexican rice
This recipe is easy to do, full of flavor and on the table in about 25 minutes. It makes a nice addition to any Mexican meal, like my chicken enchiladas.
Add the olive oil and butter to a non stick frying pan and heat. Stir in the rice and chopped onions and garlic and cook slightly until rice is starting to get browned and the veggies are tender.
Stir in the diced tomatoes, red and green peppers, chili powder and diced jalapenos. The flavors will start to combine and the aroma will tempt you to sample the mixture.
Stir in the water and bring to a boil. Cover and simmer for about 15-17 minutes until the rice is tender.
Some shredded Cheddar cheese will add a nice amount of decadence to the dish. Stir in the cheese and transfer the mixture to a serving dish.
I served this with my cheeseburger taco wraps and it made a great combination. The meal felt like we had gone out for our local take out but it all came from my own kitchen.
Another way to serve this rice is with my recipe for Cheeseburger Taco wraps for a great Mexican meal. Add a tossed salad and you have a tasty meal in 30 minutes or less.
Pin this spicy Mexican Rice for later
Would you like a reminder of this Mexican side dish recipe? Just pin this photo to one of your International cooking boards on Pinterest so that you can easily find it later.
- 1 tablespoons butter
- 1 tsp olive oil
- 1 1/2 cups long-grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped green amd red bell pepper
- 2 tomatoes, diced
- 2 clove garlic, minced
- 2 cups water
- 1 small can pf diced jalapeno chiles (other red chilis work well too)
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- Cracked black pepper
- 1 cup shredded Cheddar cheese (I used Cabot 40% reduced fat cheddar)
- In a large saucepan over medium high heat, melt the butter and olive oil. Add the rice, onion, peppers, and garlic.
- Cook until the rice is browned and vegetables are tender. Stir in the water, diced tomatoes, jalapeno chilis, chili powder, and salt and bring to a boil. Season with pepper to taste.
- Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheddar cheese and transfer to a serving bowl.
Other nice additions to this rice are some canned beans and frozen corn kernels.
Amount Per Serving: Calories: 177 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 511mg Carbohydrates: 18g Fiber: 2g Sugar: 3g Protein: 6g
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