Mexican Rice


I made this with the beef fajitas, but I thought it deserved its own post. There are too many things you could make and use it as a side dish.

Mexican Rice
Source: A Cookaholic Wife Original
Servings: 4 
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    • 1 red pepper, sliced into strips
    • 1 green pepper, sliced into strips
    • 1 onion, diced
    • 2 cups cooked brown rice
    • 1/2 cup frozen corn kernels
    • 1 can petite diced tomatoes
    • 1 tsp. chili powder
    • 1 tsp. cumin
    • 1 tsp. garlic powder
    • 1 tsp. cilantro
    • 1 tbsp. olive oil
    • salt and pepper
1. Heat oil over medium heat in a skillet. Add the peppers and cook for 5-7 minutes or until the vegetables are soft.
2. Add the onion and corn and cook 2-3 minutes more.
3. Stir the rice into the vegetables. Add the can of diced tomatoes (do not drain).
4. Mix in all of the spices and stir until everything is combined. If necessary add 1/4 to 1/2 cup water or chicken broth so the mixture doesn't stick together.
5. Eat and enjoy!

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