Mexican Rice

This recipe uses your home canning to bring together a zero-work tasty rice dish with a Mexican flair.

Course Side Dish
Cuisine Mexican
Keyword Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 10 cup (200 g / 7 oz) servings
Calories 151 kcal


Metric - US Customary


  1. Put rice in pot.
  2. [Optional: Add a tablespoon or two of oil, sauté the rice a bit first.]
  3. Add jar of Mexican sauce in pot.
  4. Stir in chicken bouillon powder.
  5. Drain mushrooms and bell peppers, saving water.
  6. Add drained mushrooms and bell peppers to pot.
  7. Add 125 ml (1/2 cup / 4 oz) of the reserved water to pot. (If not using the home canned mushrooms or peppers, then just add 125 ml (1/2 cup / 4 oz) of tap water.)
  8. Stir.
  9. Add any other seasonings desired such as cumin, fresh cilantro, oregano, dried celery, garlic powder, etc.
  10. Put lid on pressure cooker.
  11. Cook on high for 18 minutes.
  12. Stir.
  13. Serve hot.