Mexican Vegetable Rice

Rice Side Dish - Side Dish

A wonderful side dish for any meal.

Brief

Prep 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 6

Yield: 6 servings

Mexican Vegetable Rice

Ingredients

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

Cheesy Mexi-Rice Casserole

Side Dish

Directions

Step 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.

Step 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.

Nutritional Information

Mexican Vegetable Rice

Servings Per Recipe:6

Calories: 263.9

% Daily Value *

Protein: 6g 12%

Carbohydrates: 48g 16%

Dietary Fiber: 3.5g 14%

Sugars: 2.6g

Fat: 5.7g 9%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 5280.4IU 106%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.2mg 13%

Vitamin C: 16.3mg 27%

Folate: 141.1mcg 35%

Calcium: 47.4mg 5%

Iron: 2.9mg 16%

Magnesium: 29.9mg 11%

Potassium: 335.3mg 9%

Sodium: 762.8mg 31%

Thiamin: 0.4mg 40%

Calories From Fat: 51.1

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.