Mexican Rice is a zesty side dish recipe packed with vegetables and flavor. Serve with your favorite Mexican recipes, inside burritos or as its own dish.
Heat vegetable oil in a large skillet over medium heat. Add red bell pepper, green bell pepper, yellow onion and garlic. Saute until soft, approximately 5 minutes.
Add 1 cup rice to the skillet and saute for an additional 3 minutes or until rice is lightly browned.
Stir in 1/4 cup reserved liquid from canned tomatoes and low sodium chicken broth. Bring to a boil.
Reduce heat to a simmer, cover and allow to cook for 15 minutes, fluffing with a fork every 5 minutes. If all liquid is not absorbed, increase cooking time to 20 minutes.
Allow to sit for 5 minutes covered. Stir in cilantro and canned tomatoes, serve it up and enjoy!
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