Mexican Rice


  • 1 cup uncooked long grain rice
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 can stewed tomatoes
  • 1/2 tsp. cumin (comino)
  • Ad
  • 1 tsp. black pepper
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth


Fry rice in cooking oil until rice is brown. Add chopped onion and green pepper. Fry about one minute. Add the cumin, black pepper and garlic, stewed tomatoes and chicken broth, along with 2 cups boiling water. When it comes to a boil, cover and simmer. Do NOT stir. Cook until rice is tender. This may need more water, so watch carefully.

Optional: You may add 1 cup sliced chicken thighs or 1 large potato, cubed.

By Connie from Oden, AR

Mexican Rice II


  • 2 slices bacon, diced
  • 1 cup rice
  • 1 cup diced onions
  • 1/2 cup diced bell pepper, opt.
  • 1 can chopped tomatoes (20 oz.)
  • 1 cup water
  • 1 tsp. garlic salt
  • 1/2 tsp. red pepper
  • 1 tsp. salt
  • 1/2 cup cold water


In heavy skillet fry bacon crisp, remove and reserve for topping. Add rice to bacon fat and fry until dry looking. Add onions and bell pepper, if desired, and continue frying until rice is golden brown. Add tomatoes, water and seasonings. Cover and let come to a boil. Reduce heat and cook until rice begins to fluff. Add 1/2 cup cold water; let come to a boil again; turn off heat. Do not overcook. Never stir rice while cooking.


By Robin from Washington, IA


October 26, 20100 found this helpful

Sounds yummy. A favorite of mine at potlucks.

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