Mexican Vegetable Rice

Mexican Vegetable Rice

23

"A wonderful side dish for any meal."

Ingredients

15 m {{adjustedServings}} servings 226 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed.
  2. Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat. Sprinkle top of rice with parsley and green onions.
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Reviews

23
  1. 26 Ratings

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This has become one of my fast weeknight recipes. My husband loves it! I often substitute canned diced tomatoes and sometimes forget the green onions and it is still great. I usually serve it...

I made this rice without the frozen vegetables and I added some more tomatoes. I served it with Mexican Chicken Kiev, Mexican Corn (submitted by Karen Baldridge) and some sauteed peppers . . . ...

This is a very good rice recipe. I did make the following adjustments. I used Garlic Powder instead of the Cayenne Pepper, I used canned stewed tomatoes (drain the liquid into a measuring cup ...