Mexican Rice
Mexican Rice
Prep Time
5 Minutes
Cook Time
30 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
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:
- Heat the oil in a medium saucepan over medium-high heat. Add the rice and sauté for 3-5 minutes, until golden.
- Add in the onions and garlic. Saute 2-3 minutes, until softened.
- 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.
- After 20 minutes, remove the pot from the heat and let the rice stand, covered, for 10 minutes.
- 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.
© Tomato Wellness
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