Print Recipe

Tex-Mex Chunky Rice


  • 1 (6 ounce) package Spanish rice mix
  • 2 3/4 cups water
  • 1 (15 ounce) can dark kidney beans
  • 1 (16 ounce) can tomatoes, undrained
  • 1 medium green bell pepper, chopped
  • 1 small onion, diced
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Shredded Cheddar cheese, for topping
  • Sour cream, for topping


  1. In a 3-quart saucepan, combine rice mix, water, beans, tomatoes, bell pepper, onion and seasonings. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for about 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
  2. Top each serving with shredded cheese and sour cream.

Yield: 4 servings

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