Mexican Veggie Rice Recipe Recipe

Name: Mexican Veggie Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice; 1 cup water; A 3/4 cup tomato juice; 1 large can, whole peeled, stewed tomatoes (reserve juice for rice); olive oil; Salt & Pepper; 2-3 tablespoon Parmesan cheese, grated; 1 tablespoon olive oil; 1/3 cup yellow onion, chopped; 3 cloves garlic, minced; 1/2 green pepper, chopped; 1/2 red pepper, chopped; 1/4 cup diced mild green chilias; 1/2 can black beans, drained and rinsed; 1/2 can corn; 1/2 cup Cheddar cheese, shredded; chopped green onion for garnish; sour cream for garnish

Servings: persons

1 cup rice
1 cup water
A 3/4 cup tomato juice
1 large can, whole peeled, stewed tomatoes (reserve juice for rice)
olive oil
Salt & Pepper
2-3 tablespoon Parmesan cheese, grated
1 tablespoon olive oil
1/3 cup yellow onion, chopped
3 cloves garlic, minced
1/2 green pepper, chopped
1/2 red pepper, chopped
1/4 cup diced mild green chilias
1/2 can black beans, drained and rinsed
1/2 can corn
1/2 cup Cheddar cheese, shredded
chopped green onion for garnish
sour cream for garnish

1
Rice: Add rice, water and tomato juice to a pot, turn heat to medium and bring to a boil.
2
Reduce heat to a low and simmer for 15-20 minutes or until all of the liquid is absorbed.
3
Tomatoes: Spray a cookie sheet with cooking spray and pre-heat the oven to 400 degrees.
4
Place whole stewed tomatoes on cookie sheet, drizzle with olive oil and sprinkle with salt, pepper and Parmesan cheese.
5
(Fresh grated would be best but the stuff in the can works just as well).
6
Roast for 15 minutes.
7
Veggies: While the rice and tomatoes are cooking heat oil in a large saucepan and sautA the onion and garlic for about 2 minutes.
8
Add peppers and the chilies.
9
Cook for about 5 minutes and then add the beans and corn.
10
Add the rice to the veggies along with 1/2 cup of the cheese and let it simmer on very low heat for about 5 minutes.
11
To serve, put the rice on a plate then place 2 or 3 tomatoes on top, sprinkle with cheese and add a dollop of sour cream and green onions.
12
Iave found that this is most delicious the next day, just add more cheese and sour cream and wrap it in a tortilla.

605

kcal

Calories

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 18 ingredients. The key ingredients include: 1 cup rice, 1 cup water, A 3/4 cup tomato juice, 1 large can, whole peeled, stewed tomatoes (reserve juice for rice), and more.

Yes, Mexican Veggie Rice Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Veggie Rice Recipe

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