Mexican Rice


  • 1 can tomatoes with chiles
  • 1 cup water
  • 1 tablespoon oil
  • 1 large chopped onion
  • 1 large green pepper
  • 1 teaspoon minced garlic (or to taste)
  • 2 cups medium-grain rice
  • 2 teaspoons salt 
  • 1/2 red pepper (optional)


In a large saucepan, heat the oil over medium-high heat. Add the onion and green peppers and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomatoes and water, stir and bring to boil. Add the salt and red pepper. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

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