Mexican Vegetable Rice

Mexican Vegetable Rice

22 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Michelle Young
Recipe by  Michelle Young

“A wonderful side dish for any meal.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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 (22)

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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 with diced fresh mexican cheese and tortillas and turn it into a taco/burrito of sorts. Great to add cooked chicken or beans as well. Don't skimp on the cayenne!



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 . . . My guests loved the entire meal. The leftover rice was great with eggs too.



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 and add stock to the required mark for the recipe. I also used cilantro instead of the parsley. This is a great side dish. My new favorite mexican rice..thanks for a great recipe!!

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Amount Per Serving (7 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 41.2 g
  • 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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Mexican Rice III


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Mexican Rice I