Mexican Rice III

Mexican Rice III

Side Dish Rice

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.

Servings per recipe: 6
Calories per serving: 158
Preparation time: 5m
Total cooking time: 30m


  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, halved


  • 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.

Nutrion facts:

Total Fat 2.8g 4%
    Saturated Fat 0.0g  
Cholesterol 1mg  
Sodium 631mg 25%
Potassium 145mg 4%
Total Carbohydrates 29.1g 9%
Dietary Fiber 1.1g 5%
Protein 3.4g 7%
Sugars 2g  
Vitamin A 487IU  
Vitamin C 14mg  
Calcium 21mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 18mg  
Folate 63mcg