Mexican Vegetable Rice Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (7 total)

Calories
226 cal
11%

Fat
4.9 g
7%

Carbs
41.2 g
13%

Based on a 2,000 calorie diet

Reviews (18)

Rate This Recipe

JENNYLYN1

Feb. 15, 2005

"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 ..." See morediced 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!"

MICHELINA

Dec. 29, 2003

"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 gue..." See morests loved the entire meal. The leftover rice was great with eggs too."

mommajana

Mar. 28, 2008

"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 ad..." See mored 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!!"

More Reviews