Mexican Vegetable Rice
"A non tomato based rice that is popular"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (249.1 g)
- Calories 300.3
- Total Fat - 11.5 g
- Saturated Fat - 5.6 g
- Cholesterol - 20.4 mg
- Sodium - 1197.1 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 6.5 g
- Sugars - 5.7 g
- Protein - 12.3 g
- Calcium - 96.7 mg
- Iron - 2.4 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In covered pan
Step 2
Heat butter
Step 3
Add bell pepper and onions
Step 4
Cook until softened
Step 5
Add rice and seasoning
Step 6
Cook until rice is coated
Step 7
Add broth and corn
Step 8
Cover simmer 20 minutes
Step 9
Add tablespoon butter at end leave lid on for 5 minutes off the heat
Step 10
Fluff
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh red bell pepper and green onions for this recipe.
- For a more flavorful dish, use low-sodium chicken broth.
- Substitute olive oil for the butter - This substitution will make the dish healthier and more heart-friendly.
- Substitute frozen peas for the corn - This substitution will add more color and texture to the dish, and make it a more complete meal.
Mexican Vegetable Rice with Quinoa Heat butter in covered pan. Add bell pepper and onions and cook until softened. Add quinoa, seasoning, and broth. Cover and simmer for 15 minutes. Add corn and tablespoon butter, cover and simmer for an additional 5 minutes. Fluff.
Grilled Fish Tacos – Perfectly grilled fish tacos with a creamy avocado sauce, served with Mexican Vegetable Rice. The combination of the mild flavor of the rice and the savory fish tacos makes a delicious meal that the whole family will love!
Mexican Street Corn – Roasted corn on the cob seasoned with chili powder, cotija cheese, and a squeeze of lime juice. This side dish adds a sweet and spicy flavor to the meal that pairs perfectly with the grilled fish tacos and Mexican Vegetable Rice.
FAQ
Q: How long does Mexican Vegetable Rice take to cook?
A: Mexican Vegetable Rice takes about 25 minutes to cook. First, sauté the vegetables and seasonings in butter. Then, add the rice and broth and simmer for 20 minutes. Finally, add a tablespoon of butter and let sit for 5 minutes before fluffing.
Q: What vegetables are used in Mexican Vegetable Rice?
A: Mexican Vegetable Rice usually includes onions, bell peppers, garlic, jalapeno, tomatoes, and corn. Some recipes may also include carrots, zucchini, and other vegetables.
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Fun facts:
The Mexican Vegetable Rice dish is a popular dish in Mexico and is a favorite of the famous Mexican actor Gael Garcia Bernal.
This recipe is believed to have its origins from the Aztec and Mayan civilizations, who used ingredients like corn, peppers and onions in their dishes.