Mexican Rice



Serving size

1 1/2 cups
45 Minutes

This recipe can easily be multiplied and makes great leftovers.

Mexican Rice


2 1/2 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
2 tsp. Olive oil
3 large Green onions (sliced crosswise; keep white and green parts separate)
1/4 large Green bell peppers (small dice)
1/2 pepper Poblano Pepper (small dice)
1/2 Large Red bell peppers (small dice)
1/4 tsp.. Ground cumin
1/2 tsp. Chili powder
1/2 tsp., leaves Dried oregano
1/4 tsp. Cayenne pepper


In a medium sauce pan, heat the water and salt.

When the liquid boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.

While the rice is cooking, heat the oil in a medium skillet over medium heat.

Add the white part of the green onions and cook for about 2 minutes.  Stir occasionally.

Add the green pepper, poblano pepper and red pepper.

Cook for about 5 minutes. Stir frequently.

Add the cumin, chili powder, oregano, and cayenne pepper.

Cook for about 1 minute, stirring until the spices are well blended.

When cooked, set the vegetables aside until the rice is done.

Add the spiced veggies to the rice along with the uncooked green onion tops and fold together gently.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Mexican Rice might not be the best title for this recipe but it is one that many people will recognize from other similar recipes and restaurant menus. The poblano helps make this a bit spicier and you can use other peppers such as Hatch or Anaheim peppers depending on how you like your spice level. Likewise, adjusting the amount of cayenne pepper (or leaving it out completely) can get you to the level of heat that you like best.

This is a perfect recipe for those who think that they don’t like brown rice. Cooking the rice a little bit longer will soften the brown rice and adding the spices enhances the nutty flavor. It’s perfect for your family – they may never know that it’s brown rice.

"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life."

Jean-Anthelme Brillat-Savarin, Epicure