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