Mexican Vegetable Rice

Mexican Vegetable Rice

by | Jan 15, 2024 | Recipes

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

Mexican Vegetable Rice

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
© Tomato Wellness
Category: Recipes

 

Curried Veggie Rice Bowl

Curried Veggie Rice Bowl

by | Aug 19, 2021 | Media Recipe

Have you have ever tried Indian Cuisine? It is some of the most flavorful and delicious food ever! Although the large number of spices used in Indian food can seem overwhelming, it’s easier than ever to create restaurant worthy food from the comfort of your own kitchen. This Curried Veggie Rice Bowl is a great option for those are vegetarian or looking to cut down on their meat intake. It is full of plant-based protein from the peas, and it just so happens to be gluten free!

The spices that you will need include garam masala, curry powder, paprika, cumin, and chili powder. It is important to use hgih quality spices to ensure that your dish is as flavorful as possible. To make the sauce that will soak up all the delicious flavors of the spices, you will need tomato paste, onions, and peanut butter for a pop of flavor.

Using canned tomato paste for the recipe ensures two things: that the sauce is full of flavor and that it is nutrient dense! Aside from containing important nutrients such as vitamin C, vitamin K, folate, and potassium, canned tomatoes are rich in lycopene. Canned tomatoes are extremely rich in lycopene because the tomatoes are cooked prior to being canned. The lycopene in cooked tomatoes is much easier for our bodies to absorb, making them an extremely nutritious option! Lycopene is important to have in the diet to protect against heart disease and cancer.

Get the full recipe for Curried Veggie Rice Bowl by visiting our friends at Produce for Better Health.

For other delicious recipes, check out some of our favorites:

Pan Seared Pork Chops with Bourbon Peach Compote
Easy Chicken Curry
Pizza Stuffed Chicken
Green Chile Posole Soup

Asian Tomato & Vegetable Rice Bowl

Asian Tomato & Vegetable Rice Bowl

by | Jul 1, 2014 | Recipes

Asian Tomato & Vegetable Rice Bowl

Prep time:  
Cook time:  
Total time:  
 
Serves: 8
 
A tasty vegetarian salad with an Asian flair from Red Gold. RedGold.com
Ingredients
  • 1 QUART VEGETABLE BROTH
  • 7 OUNCES RICE STICK NOODLES, SOAKED IN WARM (NOT HOT) WATER UNTIL SOFT, THEN DRAIN
  • 2 TABLESPOONS VEGETABLE OIL
  • 1 EGG
  • 2 CUP SLICED CARROTS
  • 2 CUPS PORTOBELLO MUSHROOM CAPS, CUT INTO QUARTERS
  • 3 CUPS SHREDDED CABBAGE
  • SALT AND BLACK PEPPER TO TASTE
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 TABLESPOONS SOY SAUCE
  • 2 TEASPOONS RICE VINEGAR
  • 1 TEASPOON SUGAR
  • ½ TEASPOON ASIAN FISH SAUCE
 
Instructions
  1. HEAT THE VEGETABLE BROTH UNTIL HOT IN A TWO QUART STOCK POT. ADD THE RICE NOODLES. SOAK UNTIL SOFT BUT STILL FIRM. DRAIN THE NOODLES INTO A COLANDER RESERVING THE LIQUID.
  2. WIPE OUT THE POT, PLACE ON MEDIUM HEAT AND ADD ONE THIRD OF THE OIL. SCRAMBLE THE EGG IN A SMALL BOWL AND WHEN THE OIL IS HOT, ADD THE EGG. COOK LIGHTLY UNTIL FIRM AND TURN OVER. REMOVE ONTO CUTTING BOARD AND CUT INTO THIN STRIPS.
  3. WIPE OUT THE POT AGAIN AND PLACE IT ON MEDIUM HEAT. ADD THE REST OF THE OIL AND WHEN HOT TOSS IN THE CARROTS AND COOK, STIRRING FOR TWO MINUTES. ADD THE MUSHROOMS AND CONTINUE TO COOK 3 TO 4 MINUTES. ADD THE CABBAGE AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO AND COOK ANOTHER 3 TO 4 MINUTES. SEASON WITH SALT AND BLACK PEPPER.
  4. RETURN THE RESERVED NOODLE LIQUID, SOY SAUCE, RICE VINEGAR, SUGAR AND FISH SAUCE. BRING TO A BOIL.
  5. PLACE EQUAL PORTIONS OF RICE NOODLES IN FOUR BOWLS. DISTRIBUTE THE VEGETABLES AND BROTH. TOP WITH EGG STRIPS.


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