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You are here: Home / Recipes and Cooking Tips / Mexican Rice

Mexican Rice

April 4, 2011 by Alea Milham 8 Comments

This post may contain affiliate links. Read our disclosure policy here.
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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
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: Alea
Serves: 6
Ingredients
  • 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
Directions
  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.
Notes
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.
3.2.1682

 

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 of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. 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.

Comments

  1. Teresa Stankard says

    August 7, 2014 at 2:55 pm

    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!

    Reply
    • Alea Milham says

      August 7, 2014 at 7:54 pm

      I have added precooked meat at the very end.

      Reply
  2. The Winey Mom says

    February 10, 2014 at 2:07 pm

    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!
    #sitsblogging

    Reply
  3. April @ The 21st Century Housewife says

    April 6, 2011 at 11:25 am

    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!!

    Reply
  4. Christy says

    April 6, 2011 at 2:09 am

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

    Reply
  5. Swathi says

    April 5, 2011 at 7:04 pm

    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.

    Reply
  6. Diana says

    April 5, 2011 at 2:22 pm

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

    Reply
  7. CrystalsCozyKitchen says

    April 5, 2011 at 2:06 am

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

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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