Mexican Veggie Rice Recipe

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5 votes | 9985 views
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Servings: 4
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Ingredients

Cost per serving $1.03 view details

Directions

  1. Rice: Add rice, water and tomato juice to a pot, turn heat to medium and bring to a boil. Reduce heat to a low and simmer for 15-20 minutes or until all of the liquid is absorbed.
  2. Tomatoes: Spray a cookie sheet with cooking spray and pre-heat the oven to 400 degrees. Place whole stewed tomatoes on cookie sheet, drizzle with olive oil and sprinkle with salt, pepper and Parmesan cheese. (Fresh grated would be best but the stuff in the can works just as well). Roast for 15 minutes.
  3. Veggies: While the rice and tomatoes are cooking heat oil in a large saucepan and sauté the onion and garlic for about 2 minutes. Add peppers and the chilies. Cook for about 5 minutes and then add the beans and corn.
  4. 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. 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. I’ve found that this is most delicious the next day, just add more cheese and sour cream and wrap it in a tortilla.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 302g
Recipe makes 4 servings
Calories 481  
Calories from Fat 91 19%
Total Fat 10.35g 13%
Saturated Fat 4.32g 17%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 380mg 16%
Potassium 980mg 28%
Total Carbs 78.45g 21%
Dietary Fiber 9.5g 32%
Sugars 5.3g 4%
Protein 19.87g 32%
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Reviews

  • Mihir Shah
    This looks really good; will try making it this weekend. Thanks for sharing!
    • Arturo Féliz-Camilo
      yummy!
      I've cooked/tasted this recipe!
      • A.L. Wiebe
        This looks fantastic! I love Mexican style rice, but roasting the stewed tomatoes would give it more depth of flavor. A must try for me!
        Thanks for sharing, Mary!

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