Mexican Vegetable Rice

Looking for an easy side dish to pair with your favorite Mexican-inspired entrée? This recipe for Mexican Vegetable Rice introduces a medley of vibrant colors and robust flavors to your table. Packed with wholesome ingredients and the unmistakable zing of canned tomatoes, this recipe is a celebration of health and taste. 

While there is a lot to love about this hearty side dish, we are most excited about the addition of canned tomatoes. This staple pantry ingredient is a key player in this Mexican Vegetable Rice recipe, as they add a burst of freshness and bring a plethora of health benefits. Rich in essential nutrients like vitamin C, potassium, and antioxidants, canned tomatoes are a wonderful contribution to a well-rounded and nourishing meal. Furthermore, the lycopene content in tomatoes has been linked to various health benefits, including heart health and a reduced risk of prostate cancer.

This Mexican Vegetable Rice pairs perfectly with tacos, burritos, skillet meals, or enchiladas. Learn how to make this recipe here. 

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Mexican Vegetable Rice

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This recipe for Mexican Vegetable Rice introduces a medley of vibrant colors and robust flavors to your table. Packed with wholesome ingredients and the unmistakable zing of canned tomatoes, this recipe is a celebration of health and taste.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1 Cup Long Grain White Rice, Rinsed And Drained
• ½ Medium White Onion, Diced
• 2 Cloves Garlic, Minced
• 1 (14.5 oz.) Can Diced Tomatoes, Undrained
• 1 ½ Cups Low-Sodium Chicken Stock, Warmed
• 1 Cup Fresh Or Frozen Mixed Vegetables (Peas, Corn, Diced Carrots)
• ¼ tsp. Kosher Salt, To Taste

Instructions

1. Heat the oil in a medium saucepan over medium-high heat. Add the rice and sauté for 3-5 minutes, until golden.
2. Add in the onions and garlic. Saute 2-3 minutes, until softened.
3. Add the diced tomatoes, warm broth, vegetables and salt. Bring the mixture to a simmer. Reduce the heat to medium-low and cover. Cook for 20 minutes.
4. After 20 minutes, remove the pot from the heat and let the rice stand, covered, for 10 minutes.
5. After resting, fluff the rice with a fork. Taste and adjust the salt as desired.
   Serve with your favorite lean protein for a complete meal.

Notes

• Got leftover cooked vegetables in your refrigerator? This recipe is a great way to use them up—broccoli, green beans, zucchini, carrots, peas—just about any chopped, cooked vegetable will work here.
• Recipe approved by Ellie Krieger, Culinary Nutritionist (RD) for Tomato Wellness.com
  

Nutrition Information:

Serving Size:

1 cup
Amount Per Serving: Calories: 180Total Fat: 2.5gSaturated Fat: 0gCholesterol: 0mgSodium: 220mgCarbohydrates: 34gFiber: 1gSugar: 5gProtein: 4g