Mexican Vegetable Rice

canola oil

onion

garlic

white rice

salt

cayenne pepper

vegetable stock

(10 ounce) package frozen mixed peas and carrots, thawed

parsley

green onions, chopped

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.


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!!

This was great! Very fresh tasting and is best served hot. I used fresh veggies omitted the garlic and used water for the vegetable stock. I had this with yogurt for a lovely lunch.

My husband really liked this. I used chicken broth instead of vegetable and I used fresh sliced carrots (par-cooked) and frozen peas. It went very well with the Southwestern stuffed chicken brests and cornbread.

I've been looking for an authentic tasting recipe for Mexican rice for YEARS! This is it!! It comes out fluffy tasty and extra nutritious!

This was delicious. I served it for 80 people at a party and I had to tell everyone where to get the recipe. I used a bag of mixed vegetables and change the vegies every once in a while. Someone told me to had scrambled eggs and chinese vegetables and it would be as good as a restaurant.

Nice simple understated Mexican rice side dish to support and complement a bolder spicier main dish. In deference to Hubs sensitive innards I skipped the cayenne pepper. In deference to my dislike of carrots I skipped them too. Chicken broth was a flavorful substitute for the vegetable broth. Quiet but pleasant flavor pretty and colorful too.

Good not "wow" not blah but good. Basic rice with veges added. Went really good with fish easy enough to make again but using canned Mexican diced tomatoes for more of a flair. Thanks Michelle!

mexican vegetable rice

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 6

Cost: $5.79 /serving

Author : Mai Forrester

Ingredients

Instructions

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