Prep: 15 Mins Cook: 35 Mins

Dress up your next Mexican meal with this easy yet tasty side dish. For a complete meal, add avocado slices drizzled with lime juice, warm tortillas and iced tea.

Mexican Rice and Vegetables


  • 2 tbls. vegetable oil
  • 2/3 cups chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 cup white rice
  • 2 cups chicken broth
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 large tomato, diced
  • 1/3 cup shredded cheddar cheese


HEAT oil in medium skillet. Add bell pepper and onion; cook until tender.

ADD rice; cook for 3 minutes. Add broth, chiles and tomato; bring to a gentle boil.

COVER; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff rice; season with salt and ground black pepper. Sprinkle with cheese.
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