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Mexican Rice

Mexican Rice (640x477)
I have been craving Mexican food and flavors lately. Fortunately, my whole family loves Mexican food, so I have not received any complaints about the frequency with which it is showing up on our table.

I don’t know if I should admit this, but Mexican rice (with the green chili peppers omitted) mixed with black beans has been one of the earliest table foods each of my kids has eaten. I am sure this breaks all sorts of parenting rules, but my kids did not want any part of jarred baby food.

Mexican Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cups long grain brown rice
  • 3 cups water, vegetable broth or chicken broth
  • 1 can diced tomatoes*
  • ½ cup chopped onion
  • ¼ cup chopped bell pepper
  • 1 tablespoon diced green chili pepper (optional)
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  1. Combine all of the ingredients in large pot with lid. Cook uncovered over high heat until it reaches a boil.
  2. Lower the temperature to a simmer. Place lid on pot and cook for 45 minutes. Remove from heat and let stand for 5 minutes.
  3. Fluff with fork, then serve.
You can drain the liquid from the diced tomatoes into a measuring cup and then add water or broth until you have 3 cups of liquid.


To make this quickly in the pressure cooker, reduce the liquid to 2 1/2 cups + 2 tablespoons and follow the directions for making brown rice in a pressure cooker.

I am linking this recipe to Tasty Tuesday and Real Food Wednesday.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. CrystalsCozyKitchen says:

    This looks like a wonderful variation of Spanish Rice. I love the flavors that you added – YUM!

  2. I never thought about seasoning the rice while it was cooking. Definitely going to try this sometime!

  3. Alea,
    I too have baby fat left in most of tummy. I am retaining the weight which i gained during the pregnancy.
    This Mexican rice looks awesome delicious, I love Mexican food. Thanks for sharing with Hearth and Soul blog hop.

  4. Christy says:

    Hmm, Alea I love your version of Mexican Rice – delicious, nutritious, simple and frugal – perfection!

  5. April @ The 21st Century Housewife says:

    Your Mexican rice sounds wonderful Alea, and your comment about it being one of the earliest foods your kids ate made me smile. I kept trying to give my son all these lovingly prepared (mild) things when he was a baby, but his absolute favourite thing was my friend's Mexican chili!!

  6. OOhhh so glad I found your blog and this post in particular — We are big rice fans and this looks like the best off all rice worlds – yummy and healthy?? Thanks!

  7. Have you ever done this with meat? I wanted to put chicken chunks in mine. Would you precook the chicken or just throw it in with the other ingredients? Thanks for the post!

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