Mexican Rice

Mexican Rice

158

"This flavored rice is a local favorite in San Antonio."
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Ingredients

50 m servings 199 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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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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Directions

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  1. In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
  2. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Footnotes

  • Cook's Note:
  • Instead of oil, I like to use bacon drippings. Sometimes, I like to use the oil and "cook" the rice in a large skillet until it appears brown. I then add the onion. If you do this, add a little more oil or bacon drippings.

Reviews

158
  1. 208 Ratings

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Most helpful positive review

I'm never using boxed red beans and rice to go with Mexican food again! In the past I was a little lost as to what to serve with tacos, or fajitas but now I have an answer. This was really eas...

Most helpful critical review

I would rename this recipe "San Antonio" as opposed to Mexican. Being Mexican myself and making this rice or eating it from relatives in Old Mexico, the recipe does not call for all that spice ...

I would rename this recipe "San Antonio" as opposed to Mexican. Being Mexican myself and making this rice or eating it from relatives in Old Mexico, the recipe does not call for all that spice ...

I'm never using boxed red beans and rice to go with Mexican food again! In the past I was a little lost as to what to serve with tacos, or fajitas but now I have an answer. This was really eas...

This was ok but I have had better. It was easy. The cook time listed is too long 25-30 min. is more then enough time.

This was the better than the restaurants serve! I only used 1 can of tomato sauce and I used calrose rice. (I've made this numerous times, only so-so with white rice, awesome made with calrose o...

I would call this a Spanish rice, rather than a Mexican rice, but it was very good! Thanks for the recipe!

Wonderful recipe. I have been looking for a recipe that resembles restaurant mexican rice and now I have found it. One thing that I recommend is not to stir at all once the rice is in the simme...

I started out with leftover Chinese take-out rice so I had to modify the cooking directions. I sauteed the peppers, onions and garlic in butter, then added the cooked rice and the remaining ingr...

This is the best version of Mexican Rice I've tried. It's absolutely fantastic. I like to substitute chopped stewed tomatoes (or fresh if they're in season) instead of the tomato sauce. Also ...

THANK YOU GINGER for sharing this recipe! I have been looking for a mexican rice recipe forever to no avail. I added a tsp of taco seasoning and sprinkled some cheese at the end to melt! Very g...