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My review
Mexican Vegetable Rice
Michelle Young
"A wonderful side dish for any meal."
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Ingredients
15 m servings 264 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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 Facts
Per Serving: 264 calories; 5.7 g fat; 48 g carbohydrates; 6 g protein; 0 mg cholesterol; 763 mg sodium. Full nutrition
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Reviews
Read all reviews 2326 Ratings
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Most helpful positive review
2/15/2005
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...
Most helpful critical review
4/4/2003
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 Mi...
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2/15/2005
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...
2/2/2001
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 . . . ...
3/28/2008
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 ...
3/19/2002
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.
4/27/2008
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 br...
5/17/2000
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!
6/17/2013
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...
11/24/2009
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...