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Mexican Rice


"Very simple delicious beef, rice and veggie recipe--very filling and easy cleanup, too. Serve with flour tortillas, sour cream, and salsa."
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55 m servings 510 cals
Original recipe yields 6 servings


  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1294 mg
  • 52%

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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  • Prep

  • Cook

  • Ready In

  1. In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
  2. Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
  3. Cover and cook until rice is done, about 25 minutes.
  4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.


  • Cook's Note:
  • You can substitute diced uncooked boneless chicken breast for the ground beef and chicken broth for the beef broth, if desired.

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Read all reviews 98
  1. 135 Ratings

Most helpful positive review

This recipe rates 5 stars made without any omissions or substitutions. (I find it irritating when recipes are rated after they have been changed to the point that it is no longer the same recipe...

Most helpful critical review

A great start; need to adjust the spices for added flavor.

Most helpful
Most positive
Least positive

This recipe rates 5 stars made without any omissions or substitutions. (I find it irritating when recipes are rated after they have been changed to the point that it is no longer the same recipe...

Great! The only thing that was missing was to turn the burner down to between Medium and Low after you bring it to a boil.

This is a great, easy recipe! I too left out the cilantro. I used a can of corn, drained, in lieu of fresh corn. Instead of garlic powder I minced a couple cloves of fresh garlic and sauteed ...

This is really good. I left the cilantro out of mine because I don't like it, but I did everything else the same. I used as a filling for burritos and added extra cheese, sour cream, salsa, an...

My family thought this was very good. We put it in flour tortillas. I followed everything on the recipe, except I used a can of corn, which did just fine. Will make it again! (When I do, I m...

Easy, filling and popular with my two toddlers. I substituted enchilada sauce for the tomato sauce and I served it with tortillas.

My family and I loved it! Even my two year old cleaned her plate! I did, however, add taco seasoning in with the ground beef and nix the green pepper. We served it in flour tortillas and thou...

Oh so yummy! Very tasty and filling. Switched up on some of the spices as follows: (i) added fresh cilantro (about 1/4 bunch) instead of minced cilantro {cooked w/ onion & green pepper}, (ii) re...

Very good, amendable recipe - I used regular brown rice, just increased the cooking time. I also added 1 can pureed kidney beans to stretch the recipe - gave it a very creamy texture.