Instant Mexican Rice Recipe

Instant Mexican Rice Recipe

This quick and easy side dish recipe is great with tacos, enchiladas or burritos! Ready in less than 20 minutes and budget friendly!

Instant Mexican Rice

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I'm always up for saving time in the kitchen when it comes to weeknight dinners, especially when after school activities and other errands have you running late some nights.

That's where this delicious rice side dish comes in handy!

This rice is made from simple ingredients, packed full of vegetables and can be made on a budget.

I usually prefer jasmine or basmati when I'm cooking rice, but instant rice is also delicious if you're needing something quick and easy.

More rice sides you might like:

Buttery Lemon Garlic Rice
Southern Bacon Red Rice
Spicy Mushroom Fried Rice
Cheesy Spinach Rice and Orzo
Indian Tomato Rice
Orange Cranberry Wild Rice

We love this rice with tacos, burritos, tostadas or even enchiladas! I also love it re-heated with some sharp cheddar cheese sprinkled on top, then I scoop it up with some tortilla chips! It's a perfect lunch.

I'd also love to give it a try for breakfast with an over easy egg on top, or wrapped in a tortilla with some scrambled eggs, cheese and salsa!

I made this rice most recently with these Cream Cheese Chicken Enchiladas and both friends who took plates home absolutely loved it! It's defintely tried and true!

Other Mexican side recipes to try:

Pineapple Avocado Salsa
Mexican Cauliflower Rice
Taco Dip
Mexican Lime Quinoa Salad
Grilled Mexican Street Corn
Seasoned Black Beans

Enjoy!


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Instant Mexican Rice

Yield: 6 servings

Author: Sheena

ingredients:

• 1 tablespoon olive oil
• 1/2 green bell pepper, diced
• 4 cloves garlic, minced
• 1 medium onion, finely diced
• 1- 14.5 ounce can Mexican style diced tomatoes
• 2 cups chicken or vegetable broth
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 1/2 teaspoons garlic salt
• 1/4 teaspoon black pepper
• 2 cups instant white rice

instructions:

1. In a large skillet heat the olive oil over medium heat. Add the bell pepper, garlic and onion and saute until the vegetables are tender.
2. Add the diced tomatoes, broth, cilantro and seasonings. Increase heat to medium high and bring to a boil. 
3. Add the rice, stir, cover and remove from heat. Let stand 5 minutes, until liquid is absorbed. Fluff before serving.
4. Top with additional cilantro, optional.

Created using The Recipes Generator

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