Del Rio's Mexican Rice Recipe

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Del Rio's Mexican Rice
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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Place jalapeno pepper on a baking sheet.
  3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
  4. Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
  5. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
  6. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 23.65 Kcal (99 kJ)
Calories from fat 17.27 Kcal
% Daily Value*
Total Fat 1.92g 3%
Cholesterol 0.2mg 0%
Sodium 360.37mg 15%
Potassium 33.49mg 1%
Total Carbs 1.43g 0%
Sugars 0.77g 3%
Dietary Fiber 0.25g 1%
Protein 0.41g 1%
Vitamin C 4.1mg 7%
Calcium 12mg 1%
Amount Per 100 g
Calories 30.56 Kcal (128 kJ)
Calories from fat 22.31 Kcal
% Daily Value*
Total Fat 2.48g 3%
Cholesterol 0.25mg 0%
Sodium 465.59mg 15%
Potassium 43.26mg 1%
Total Carbs 1.85g 0%
Sugars 1g 3%
Dietary Fiber 0.32g 1%
Protein 0.53g 1%
Vitamin C 5.3mg 7%
Calcium 15.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
  • 1

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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