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Mexican rice bowl with slices of jalapeno peppers on a sunflower plate
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5 from 1 vote

Easy Mexican rice with tomatoes and sweet pepper

One pot Mexican rice is easy to make with pantry ingredients. It is a delicious side dish for a wide range of Mexican meals.
Prep Time10 mins
Cook Time20 mins
Resting time10 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 2
Author: Sabine


  • 1 cup rice long grain
  • cup chicken broth
  • 1 cup tomato puree
  • 1 sweet yellow pepper diced
  • 2 Roma tomatoes diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • ½ cup frozen peas
  • ½ cup carrots diced
  • ½ cup cooked ham diced
  • 1 tablespoon olive oil


  • 1 tablespoon ground cumin
  • 1 teaspoon red chilli flakes
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika spicy
  • 1 teaspoon ground black pepper


  • Heat olive oil in a large skillet over medium heat. Add onions and garlic and fry for 1 minute. Add carrots and sweet pepper and fry for another 2 minutes.
  • Add rice to the mixture and stir frequently for 2 minutes until rice is slightly toasted. Add spices and fry for 2 more minutes.
  • Stir in tomato puree, chopped tomatoes and chicken broth and let it simmer on low heat while adding the frozen peas and ham. Stir one more time and cover with a lid.
  • Leave it simmer on very low heat until all the liquid is absorbed by the rice. Depending on the type of rice this will be around 13 minutes. When all the liquid is absorbed, take off the heat and let it rest for another 10 minutes without taking off the lid.