Mexican Vegetable Rice


A wonderful side dish for any meal.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
6 servings


  • 2 tablespoons canola oil

  • 1 cup diced onion

  • 2 teaspoons minced garlic

  • 1 ½ cups white rice

  • 1 ½ teaspoons salt

  • ¾ teaspoon cayenne pepper

  • 3 cups vegetable stock

  • 1 (10 ounce) package frozen mixed peas and carrots, thawed

  • 1 ½ cups tomatoes, deseeded and diced

  • 2 tablespoons chopped fresh parsley

  • 2 green onions, chopped


  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.

Nutrition Facts (per serving)

264 Calories
6g Fat
48g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 264
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 3%
Sodium 763mg 33%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 6g
Vitamin C 16mg 82%
Calcium 47mg 4%
Iron 3mg 16%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.