Friday, March 3, 2017

Mexican Rice a Weight Watchers Recipe

I have never made Mexican Rice from scratch before, have you?  I thought it would be really hard, especially because I wanted to it me a Weight Watchers Recipe.  It turned out to be super simple to make.  I wish I had know that years ago.  Wow!  Now I can make it all of the time.  Especially since it is only 2 points for 1/2 cup of rice.  I thought that was pretty good.  I was fortunate to come up with this recipe the first time I tried it.  I have even been using it in my scrambles eggs after I work out in the mornings.  I'll share that recipe with you next week.  I served this with chicken tacos and refried beans.  It was a big hit.

I am really having fun making new recipes that are Weight Watchers friendly, and it is not a difficult task.  I am even coming up with desserts.  I'll share my recipe for ice cream sandwiches in a few weeks, once I have perfected them.  I'm still working on that recipe.  I'm trying to keep them to 2 points.  Good things to share in the future.

Mexican Rice A Weight Watchers Recipe
Serves 10 - 1/2 cup servings
Weight Watchers Smart Points - 2 points

1/2 cup diced onions
1 tsp minced garlic or 2 cloves
2 1/2 cups rice
1 can diced tomatoes with habanero chili peppers (you can substitute a milder version like green chilis instead)
1 6 oz can sliced black olives drained
2 cups chicken broth
2 cups water
1 1/2 tsp salt
1/4 tsp pepper


Saute onions until translucent, then add garlic and cook for 1 minute.

Add the mexican rub, diced tomatoes, black olives, chicken broth, water, salt, and pepper and bring to a boil.

Next, add in the rice and stir  Bring to a boil again. Cover pan, land reduce heat to a simmer.

Cook for about 20 minutes, until the liquid is absorbed.

Once done, remove from heat and serve.

I hope that you like this recipe.  Let me know if you try it out.  I always love hearing from you and how the recipes work out.

Have a great week.


  1. This look so good, Debi. I've only made Mexican rice one time. I loved it, but I don't remember what recipe I used - or where it is. So, yours will be the recipe I use next time. Thanks!

    1. Hey Kim,
      Thank you. If you try it let me know. I would love to know what you think.
      Have a great week.


We love all of your comments and read every one of them. We respond to all comments by email, so it makes us so sad when you are a no-reply comment blogger. Please check you settings, so that we can answer your comments.