Easy Mexican Rice Recipe

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"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup water
  • 1 cup uncooked instant rice
  • 1/2 to 3/4 teaspoon garlic salt
  • Dash cayenne pepper
  • 1/2 cup shredded mozzarella cheese

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese. Yield: 4 servings.
Originally published as Spanish Rice in Quick Cooking September/October 2004, p40

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Reviewed Jul. 28, 2012

"Family liked this one. I would add green chiles next time for a little more kick. Quick, easy was a real plus."

Reviewed Jan. 25, 2009

"this recipe is so good"

Reviewed Nov. 20, 2008

"I love spanish rice! I recommend using Mexican style tomatoes with green chilies and Mexican style cheese or cheddar rather than mozzarella. With those changes, YUM!"

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