Mexican (or Spanish) Rice


Mexican (or Spanish) Rice


2 TBS of either butter or olive oil

1 1/2 cups uncooked rice (I used brown)

Vegetarian or chicken stock (in the quantity your rice requires to cook - as per the package)

1 medium onion (any variety - I used brown)

3 cloves garlic - diced

1/2 red bell pepper - diced (any color but green would be least pretty)

2 jalapenos - seeded & diced (optional)

1/4 cup of tomato paste

4 Roma tomatoes - diced (optional) - or a 14.5 oz can of Rotel or tomatoes 

2 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

Fresh cilantro - chopped

Limes - cut in wedges


Heat the oil in a stock pot.  Add the onion, jalapeno, garlic, bell pepper & rice & saute over medium heat until the rice begins to turn color & vegetables are tender.  Add the stock, tomatoes, tomato paste, cumin & chili paste and salt - stir & bring to a boil.  Reduce heat to low, cover & simmer for the time indicated on your rice package.  Fluff with a fork & serve.  Garnish the rice with fresh chopped cilantro & lime wedges.