Mexican Vegetable Rice Recipe

Name: Mexican Vegetable Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons salad oil; 2 garlic cloves, minced; ½ teaspoon salt; 3 chicken bouillon cubes; 1 (10 ounce) packagefrozen mixed peas and carrots, thawed; 1 large onion, chopped; 1 ½ cups rice, uncooked; ⅛ teaspoon cayenne; 3 cups boiling water; 1 ½ cups tomatoes, peeled, seeded and chopped

Servings: persons

3 tablespoons salad oil
2 garlic cloves, minced
½ teaspoon salt
3 chicken bouillon cubes
1 (10 ounce) packagefrozen mixed peas and carrots, thawed
1 large onion, chopped
1 ½ cups rice, uncooked
⅛ teaspoon cayenne
3 cups boiling water
1 ½ cups tomatoes, peeled, seeded and chopped

1
In a wide frying pan, heat oil over medium heat; add onion, garlic and rice.
2
Cook stirring until onion is limp and rice is opaque.
3
Into the boiling water, stir in salt, cayenne and bouillon until dissolved.
4
Pour over rice mixture and return to boil.
5
Cover and simmer for 20 minutes or until liquid is absorbed.
6
Add peas and carrots and tomatoes.
7
Cook over low heat, stirring just until vegetables are heated through, about 3 minutes.

2175

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons salad oil, 2 garlic cloves, minced, ½ teaspoon salt, 3 chicken bouillon cubes, and more.

Yes, Mexican Vegetable Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Vegetable Rice

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