Recipe by Michelle Young
"A wonderful side dish for any meal."
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1 1/2 cups
1 1/2 teaspoons
1 (10 ounce) package
frozen mixed peas and carrots, thawed
1 1/2 cups
tomatoes, deseeded and diced
chopped fresh parsley
green onions, chopped
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Vegetable Rice
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 44
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