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mexican rice (gf, df, v)

Photobucket Updated from the archives
How was your weekend, dear reader? We spent most of it relaxing at home and celebrating Michael’s birthday a little. Michael’s birthday is tomorrow, and I didn’t want to miss out on the chance to make him his birthday dinner before baby comes. His first request was “meat.” When I asked for something a bit more specific, he finally came up with beef fajitas with Mexican rice and beans. Something I can do!

Photobucket The fajitas turned out great–I just rubbed some sirloin steak with taco seasoning, sliced it really thin (like I did for my peppered beef and snow peas), and cooked it quickly over medium-high heat until just done all the way through (only about 2-3 minutes). Then I set it aside, cooked peppers and onions in the same pan, then served it all with tortillas, cheese, and lettuce. Michael was in 7th Heaven, and I don’t mean the awkward/cheesy tv show from way back when.

For some reason, what sounded best to ME in the meal was the rice and beans. I hadn’t made Mexican rice in a LONG time, and I’m glad I gave it another go round. It really hit the spot!

The recipe below is for mild rice (even with the jalapenos). If you want to kick it up a notch, I’d recommend switching out the plain diced tomatoes for a can of Rotel-style tomatoes. They’ll definitely add some extra zip. I made them the mild way this time so as not to upset a pregnant stomach, and to have something somewhat mild to have with the spicy fajitas.


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Mexican Rice


  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 2 jalapenos, seeded and minced
  • 1 Tbsp olive oil or butter
  • 1/2tsp salt
  • pinch pepper
  • 1 tsp chili powder
  • pinch cumin
  • 1c rice
  • 1 (14.5oz) can diced tomatoes, undrained (can also use Mexican-style diced tomatoes)
  • 1 1/2c chicken broth (or vegetable broth*)


  1. Saute pepper, onion, jalapenos, and garlic in oil until tender. Sprinkle with salt, pepper, chili powder, and cumin. Add rice and stir to coat with vegetable mixture. Stir in tomatoes and their juices, and 1 1/2c chicken broth. Cover and bring to a boil over medium heat. Reduce heat to low and allow rice to cook until liquid has been absorbed and rice is tender. (This took me about 15-20 minutes)


*Gluten Free Notes: Be sure your broth is gluten free. I like Pacific Foods brand.



  1. I love Mexican rice, but I’ve never had the guts to try a recipe for it. This one looks great, it’s on my list! Can’t wait to meet baby girl 🙂

  2. This looks SO yummy!
    I may have to rethink our dinner menu. Uummmmm. Yes, I’ve rethought it. And this is it!

  3. i’ve been thinkin’ about ya and wondering if baby girl had made an appearance yet. this rice looks soooo yummy. now i’m totally craving mexican food. too bad i don’t have any energy! i have another ultrasound on wed so maybe baby time will be sooner than i think for us!! hope you’re feeling good!

  4. I’ve actually never made Mexican Rice before but this recipe looks pretty easy. Can’t wait to try it and will definitely kick it up a notch!

  5. Ooh, the perfect dinner…one of my parents isn’t crazy about spice with Mexican food, but this looks amazing. I guess I could just take the spices out too…if I wanted to be a people pleaser!

    1. RH- I wish I had one! Truth be told, they’re just doctored canned refried beans. I just added some green chiles, thinned them out a bit by a few tablespoons of water and heated them through. I DO hope to develop a from-scratch version, but I haven’t gotten there just yet 🙂

  6. Hey, I just found your blog – congrats on being preggers!! I love your picture at the top of your blog – you are absolutely gorgeous! I have never tried homemade Mexican Rice before, but I will definitely be trying your version. It looks and sounds incredible.

  7. This rice looks so delicious! We will be making it tomorrow to serve alongside baked chicken taquitos and refried beans. Can’t wait!

  8. I’m sorry folks, but this is NOT Mexican Rice.
    Real Mexican Rice does not have cumin or chicken broth
    or chili powder.

    1. Cecilia- it’s definitely not authentic, but we sure like it around here paired with our favorite tex-mex foods. If you have an authentic recipe you’d like to share, I’d LOVE to try it!

  9. This looks Soooo yummy!
    Im going to make it for tomorrow’s taco party!
    Is it too spicy for a toddler? I could cut out the jalapeño if u think it’s necessary… But I have a bunch of it lying around if you don’t think I need to take it out for the little guy

    1. Karolina – it depends on the jalapeno you buy, but I’ve never had a problem. My toddler can eat it just fine! The jalapeno really mellows out when it cooks down, so it’s not very spicy at all. No worries! Best of luck!

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