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Mexican Rice Pilaf

"This is a nice, spicy rice dish."
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35 m servings 590 cals
Original recipe yields 2 servings (2 to 3 servings)


  • Calories:
  • 590 kcal
  • 30%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
  2. Stir tomato and shredded cheese into hot cooked rice.

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Read all reviews 58
  1. 82 Ratings

Most helpful positive review

Great side-served it with Salsa Chicken.

Most helpful critical review

This was okay eating. I used chicken broth (which MAY have altered the receipe too much) but no matter which broth you use, it seems to need just a little more (perhaps an extra 1/4 cup?). Som...

Most helpful
Most positive
Least positive

Great side-served it with Salsa Chicken.

It's hard to give five stars to a side dish. Why? Well, because it's a side dish--not the main event. No so with this one. Truly great side dishes seem rare. I will absolutely remember this...

I made this recipe as a side dish to go with fajitas, and it worked really well. I added about 1/3 of a cup of salsa to it and to cut the fat content I did not use the cheese. The rice came out ...

Loved it! I used slow cooking brown rice, 1 can of Mexican tomatoes, and placed browned boneless, skinless chicken thighs on top of the rice for the last 20 minutes of cooking, then just sprink...

This was okay eating. I used chicken broth (which MAY have altered the receipe too much) but no matter which broth you use, it seems to need just a little more (perhaps an extra 1/4 cup?). Som...

Just okay in my book. I was cleaning out the pantry so tossed in some corn and cilantro, and used a can of Rotel tomatoes in place of the tomato and jalapeno. Despite the additions it was still ...

I used chicken broth rather than vegetable broth, and regular basmati rice, vs instant rice (3/4c rice for a 1:2 ratio of rice to liquid). Simmered with the broth and other listed ingredients u...

This was good...I made a few modifications -- no diced red pepper or cheese and used 1 cup tomato sauce, 3 cups beef broth, and 1-1/2 cups regular white rice. I'm a REALLY bad rice h...

This is an excellent dish! Recieved RAVE reviews from the pickiest of eaters! I did use 1 whole can of vegetable broth and I think it needed the extra liquid. Also used almost double the chee...