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Mexican Green Rice with bell peppers, green olives and tomatoes

Mexican Green Rice Recipe

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
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 174kcal


  • 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
  • 1 teaspoon New Mexico Red Chile Powder for garnish. Or Ancho Chile Powder
  • 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


  • Heat the butter in a heavy skillet and stir in the rice. Cook, stirring frequently until coated and starting to turn golden.
  • Add the onion, bell pepper, garlic, chile powder 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.
  • Remove from heat and stir in the olives. Serve immediately.


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.


Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 494mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 49mg | Calcium: 34mg | Iron: 1mg