Spicy Mexican Rice

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 0.0%
  • Fat: 1.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 18.6g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 197mg
  • Calcium: 0.0mg


  • 1 1/2 teaspoons vegetable oil
  • Cooking spray
  • 1 cup uncooked long-grain rice
  • 1 cup chopped onion
  • 2 cups water
  • 2 cups chopped tomato
  • 2/3 cup chopped green bell pepper
  • 2 teaspoons beef-flavored bouillon granules
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • Fresh cilantro sprigs (optional)


  1. Heat oil in a large saucepan coated with cooking spray over medium heat. Add rice and onion; cook 3 minutes, stirring occasionally. Add water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender.
  2. Transfer to a bowl; garnish with cilantro sprigs, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Mexican Rice Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy