Easy Mexican Rice

Easy Mexican Rice

58 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
LIL_ROCK_STAR
Recipe by  LIL_ROCK_STAR

“This recipe is so simple, and yummy, perfect for anyone that's too lazy to cook an actual meal. It's also easily altered for anyone's tastes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
  2. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
  3. Cook over medium heat until heated through.

Share It

Reviews (58)

Rate This Recipe
NADROJ451
76

NADROJ451

Good recipe. Tasty and easy to prepare. Lettuce makes a nice compliment and adds texture. I made the following modifications to the recipe: 1. Used black beans instead of kidney (just a personal preference). 2. Put taco seasoning, tomato sauce and diced tomatos in the pot with rice in the *beginning* of the cooking process instead of the end (so rice would absorb flavor). 3. Because I added sauce and diced tomatos in at the beginning, I decreased water by 1 cup (used 2 cups instead of 3). I still had to cook the rice with the lid off to cook off liquids, so in the future, I will probably try decreasing water even more. 4. Added a bit of cheese on top and a couple of tortilla chips on the side. Will make this recipe again.

Christine Betley
34

Christine Betley

This is a super easy and tasty burrito stuffer. As previously suggested I cooked the rice with the tomato sauce and taco seasoning. I, also, added about a cup of frozen corn, a small can of chopped black olives and I used a large fresh tomato instead of the can of diced tomatoes.

q
31

q

This was excellent, everyone loved it! My husband has eaten it for 3 days straight now and is still raving about it. I used all of the recommendations by the last reviewer, NADROJ451. I used instant brown rice which meant I was done with dinner in about 15 minutes! We've never had black beans before, or a meal without meat for that matter so I was pleasantly surprised! This looks very appealing and is very filling. This moves to the front of my recipe book!

More Reviews

Similar Recipes

Mexican Rice II
(1,812)

Mexican Rice II

Mexican Rice
(149)

Mexican Rice

Mexican Rice I
(155)

Mexican Rice I

Simple Mexican Rice
(109)

Simple Mexican Rice

Easy Spiced Brown Rice With Corn
(49)

Easy Spiced Brown Rice With Corn

Easy Coconut Rice and Black-Eyed Peas
(10)

Easy Coconut Rice and Black-Eyed Peas

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 72.3 g
  • 23%
  • Protein
  • 12.2 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1459 mg
  • 58%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Del Rio's Mexican Rice

>

next recipe:

Mexican Rice