Mexican Vegetable Rice Recipe - Allrecipes.com
Mexican Vegetable Rice Recipe
  • READY IN 15 mins

Mexican Vegetable Rice

Recipe by  

"A wonderful side dish for any meal."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
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 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!

 
Most Helpful Critical Review
Jul 23, 2003

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!

 

22 Ratings

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

 
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 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!!

 
Dec 29, 2003

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.

 
Jan 22, 2003

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!

 
Jun 17, 2013

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.

 
Nov 24, 2009

I used fresh carrots and broccoli which I added at the same time as the stock, and also added a little more cayenne pepper than instructed and the result was amazing. Excellent recipe! Also very good to fry some chicken and add it at the same time as the tomatoes.

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 654 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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