A wonderful side dish for any meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

263.9 calories; 6 g protein; 48 g carbohydrates; 0 mg cholesterol; 762.8 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2005
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! Read More
(18)

Most helpful critical review

Rating: 3 stars
07/23/2003
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! Read More
(4)
29 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2005
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! Read More
(18)
Rating: 5 stars
02/15/2005
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! Read More
(18)
Rating: 5 stars
12/29/2003
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. Read More
(11)
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Rating: 5 stars
03/28/2008
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!! Read More
(8)
Rating: 4 stars
12/29/2003
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. Read More
(6)
Rating: 5 stars
04/27/2008
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 brests and cornbread. Read More
(5)
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Rating: 5 stars
01/22/2003
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! Read More
(5)
Rating: 4 stars
11/01/2007
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. Read More
(4)
Rating: 4 stars
06/17/2013
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. Read More
(4)
Rating: 3 stars
07/23/2003
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! Read More
(4)