Mexican Green Rice with bell peppers, green olives and tomatoes

Mexican Green Rice

Toasting rice before adding water, brings a new depth of flavor. This Mexican Green Rice recipe is so easy you'll find yourself making it over and over.

Course Side Dish
Cuisine American/Mexican
Keyword rice
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 174 kcal


  • 2 Tablespoons Butter
  • 3/4 Cup long-grain rice
  • 1 medium onion chopped
  • 2 green bell peppers seeded, membranes removed, and cut into planks
  • 1 clove garlic minced
  • 4 fresh tomatoes or one 14 1/2 ounce can chopped tomatoes, drained well
  • 1 1/2 Cup chicken broth
  • 2/3 cup pimento stuffed green olives sliced
  • 1 teaspoon New Mexico Red Chile Powder for garnish. Or Ancho Chile Powder


  1. Heat the butter in a heavy skillet and stir in the rice. Cook, stirring frequently until coated and starting to turn golden.

  2. Add the onion, bell pepper, garlic and cook for 2 minutes. Stir in the tomatoes. Add 1 1/2 cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt and pepper.

Recipe Notes

To cut the bell peppers into planks, cut off both ends of the pell pepper. Cut the bell pepper so it will lay flat. Clean it up by cutting out the large chunks of membrane. Cut the bell pepper horizontally and then slice the two pieces into bite sized planks. They should be about 1 1/2 inch tall and 1/4 inch wide.

Nutrition Facts
Mexican Green Rice
Amount Per Serving
Calories 174 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 494mg21%
Potassium 377mg11%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 1104IU22%
Vitamin C 49mg59%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.