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Mexican Rice


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Mexican Rice 0 Picture


  • 1 can vegetable broth
  • 1 c. diced tomatoes
  • 1 T. butter
  • 1/4 c. onions, diced
  • 1 t. garlic, mincd
  • 1 c. rice (uncooked)
  • 1/2 c. red pepper diced
  • 1 can black beans, drained and rinsed
  • 1 t. cumin
  • 1/4 t. salt



Step 1

In a 4 qt saucepan over medium high heat, melt butter, and saute onion and garlic 2 minutes. Add rice and continue cooking, stirring occasionally until rice is a light golden brown.

Stir in broth, roasted red pepper, diced tomatoes, black beans, cumin and salt. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Remove from heat, and let sit 5 minutes. Fluff with fork and serve hot.


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