Spicy Mexican Rice

This hot vegetarian side dish can be made milder with the exclusion of the chilies and chili powder. It goes great with stewed pinto or kidney beans, or our delicious >fish tacos.

Spicy Mexican Rice
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4
  • 1 cup Indian basmati rice, boiled and drained
  • 1 tbsp olive oil
  • 1 tbsp onion, sliced
  • 4 green chilies, diced (seeds removed for a milder version)
  • 1 cup ripe tomatoes, cut into cubes
  • 1 tbsp raisins
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic, sliced
  1. Heat oil in a pan over medium heat. Add onion, green chilies, garlic, dry red chili and boiled rice.
  2. Cook for 5 minutes, stirring occasionally.
  3. Stir the rice and add all the other ingredients.
  4. Cover with a lid and cook for 10 minutes over high heat.
  5. Let the rice simmer for 5 minutes.
Nutrition Information
Calories: 263 Fat: 5.6 g Saturated fat: 0.9 g Carbohydrates: 47.6 g Sugar: 4 g Sodium: 597 mg Protein: 7.2 g Cholesterol: 0 mg

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