South of the Border Rice



Oh Spanish rice, or Mexican Rice, or Tex-Mex Rice, or Southwestern Rice.

Whatever you wish to call it, it’s good.

I make mine a bit simpler than most, but I do have a reason for doing so. It’s because I love to add a tablespoon or so of fresh green chile salsa as a garnish on the plate, and that really livens it up! So if you don’t want to use salsa as a condiment for this dish, just include your favorite chile chopped up to the sauteing of the onion and green pepper and you’re good to go.


  • 1 c regular long-grained rice
  • 1/2 c of diced onion
  • 1/2 c diced green pepper, or red
  • 1/2 tsp cumin
  • 1/3 c chopped cilantro
  • 1 15oz can of tomato sauce
  • 2/3 c chicken stock
  • salt and pepper to taste
  • canola oil for sauteing


  1. Heat up about 2 tbsp of canola oil in a skillet and saute onion and green pepper until softened. Add the rice and saute until it is browned.
  2. Add the rest of the ingredients, cover and simmer until liquid is absorbed.
  3. Serve with green chile salsa on the side.

Serves: 6

NOTE: Diced fresh or canned tomatoes can be used instead of tomato sauce if you desire. Adjust the liquid so that you have a total of approximately 1 2/3 c. Corn is also a possible addition. I’d say about a cup of kernels, frozen or fresh.




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