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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.