Recipe: Pete’s Mexican Rice

I love trying new foods. While we have a couple of favorite meals that I’ll make once a month or so, I usually just try new foods at least once or twice a week. I like cooking & I like to see what other people have come up with & loved enough to share with others. That’s why this week I’m so excited to be participating in Fun with Food Friday with Mama Chocolate!

Fun with Food Friday is a feature that Mama Chocolate does every Friday, where she makes a recipe that one of her readers sent in and shares it on her blog. This week, she’s asked me to co-host, so below you’ll find a recipe submitted by one of Joanna’s readers!

mexican rice with green pepper

Pete’s Mexican Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 4 tbsp Shortening or Canola oil
  • 2 Cups Long Grain White Rice
  • 2 Cups Chicken Broth
  • 1 Cup Tomato Juice
  • 1 Tbsp Parsley
  • 1 Tsp Salt
  • Optional:
  • 1/8 Cup Shredded Carrots
  • 1/8 Cup Sliced Celery
  • 1/8 Cup Chopped Green Pepper


  1. Pre-heat oven to 350 degrees.
  2. Add the shortening or oil to a large frying pan & set on medium heat.
  3. Saute for about 8 minutes or until the rice starts to become slightly translucent and browned.
  4. Add the chicken broth, tomato juice, parsley, salt, and optional vegetables if using.
  5. Place a lid on the pan and put it in the oven for 20 mins or until all of the liquid has been absorbed and the rice is tender.

Pete notes that you can use canned chicken broth or you can dissolve 2 chicken bouillon cubes in 2 cups of hot water. He also notes that the best tomato juice to use is the canned V8- I used the store brand because my store was out of the V8 brand ones but either way, canned is the way to go!

Be sure to check out Mama Chocolate and this week’s other co-host, Some Call it Natural, for more great reader-submitted recipes!

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