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Mexican Rice III


"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."
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30 m servings 158 cals
Original recipe yields 6 servings


  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 631 mg
  • 25%

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 sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 762
  1. 1044 Ratings

Most helpful positive review

Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze...

Most helpful critical review

I was a little disappointed in this recipe. I live in Tucson Arizona so I'm accustomed to great Mexican food. I felt that this recipe came out way to soggy and salty for my taste and it doesn't ...

Most helpful
Most positive
Least positive

Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze...

Very good rice, although in my mind not entirely authentic. My husband IS an authentic Mexican, and his mother's rice is nothing like this. It may just be a regional thing, though - I saw a fe...

I really love this recipe but agree with a previous reviewer that, while it is pretty authentic Mexican restaurant fare, it isn't anything like the rice I've had made by people from Mexico. Liv...

This is an excellent recipe. The traditional Mexican rice that my Mother-in-law makes takes a lot longer to prepare. The prep time for this recipe is almost nothing, and I don't think my Husban...

I know the recipe calls for white long grain rice, but I tried using brown rice instead to make it healthier. It didn't come out very good. My husband liked it, but I didn't. Just in case som...

Great flavor! Plates nicely too! I do have some advise for another reviewer, SISTAJAI. I had the same problem with rice for a long time. Finally I corrected it. One reason could be brand - ...

Just the right side dish served with Chicken Kabobs Mexicana and Best Black Beans. Whether it's authentic Mexican or not, whether it should or shouldn't include bell peppers, I don't care. This...

Fabulous! I used all the ingredients and measurements as written, however,I added the chopped onion to the rice and oil (I used olive oil) in step one and when the rice was opaque I also added ...

Here's a suggestion: Make sure you bring all your ingredients together before you start cooking the rice...Have everything cut up and ready to go so that you aren't opening the rice constantly....