This recipe is incredibly easy but more importantly, delicious. I’m from Texas, and Tex-Mex is a main food group. Here is a way you can have it at home to go with Taco Tuesday!
Quick and Easy Mexican Rice
- 2 Tablespoons butter
- 1 1/2 cups long-grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped green or yellow pepper
- 1 clove garlic, minced
- 2 cups water
- 1 (14 1/2 ounce) can diced tomatoes with green chiles
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup shredded Cheddar
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.
Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until rice is tender, about 15-17 minutes. Stir in the cheese and transfer to a serving bowl.