Mexican Rice

Mexican Rice

Prep Time

5 Minutes

Cook Time

30 Minutes


  • 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

Serving size:

about 1 cup

Per serving:

Calories 180 ; Total Fat 2.5 g; (Sat Fat 0 g); Protein 4 g; Carb 34 g; Fiber 1 g; Cholesterol 0 mg; Sodium 220 mg; Total Sugar 5 g (includes 0 g Added Sugars)

Tip from Ellie:

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.

Preparation Steps:

  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.
  6. Serve with your favorite lean protein for a complete meal.
© Tomato Wellness