Mexican Rice with Bell Peppers

Fluffy Mexican rice with bell peppers. Low phosphorus side dish that supports kidney friendly eating.
Appropriate for: Low-cholesterol, Low-fat, Low-phosphorus, Low-potassium
Diet preference: Gluten-free, Plant-based, Vegan
Meal type: Side dish
Season: Spring, Summer
Cuisine type: Caribbean, Mexican
Ingredients
Yield:
4
  • 1 cup white rice, uncooked
  • 2 cups water
  • ½ cup diced bell peppers
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
Mexican rice with peppers
Directions
Prep: 5 min, Cook: 20 min, Total: 25 min
  1. Rinse rice under cold water until the water runs clear.
  2. In a saucepan, combine rice, water, olive oil, cumin, and paprika.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes
  4. Stir in bell peppers, cover, and cook an additional 5 minutes until rice is tender.
  5. Remove from heat and let sit for 5 minutes before fluffing with a fork.


Additional Instructions 

Serve as a side dish with grilled chicken, fish, or vegetables. Use measured portions to stay within phosphorus goals.

Nutritional Information
Serving size: ¾ Cup
  • Calories: 210 kcal
  • Carbohydrates: 45g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
  • Protein: 4g
  • Fat: 4.5g
    • Saturated Fat: .5g
  • Sodium: 40mg
  • Potassium: 140mg
  • Calcium: 20mg
  • Phosphorus: 90mg

For more information about Nutrition and Kidney Health

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.