Mexican Rice

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Recipe from Vegetarian Times
Mexican Rice
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  • 1 tablespoon olive oil
  • 1 cup instant brown rice
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 8 green onions, chopped (1/2 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
Heat oil in saucepan over medium-high heat. Add rice, and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

nutrition information

Per Serving: cal. (kcal) 190, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 32, fiber (g) 5, sugar (g) 4, pro. (g) 6, sodium (mg) 427, Percent Daily Values are based on a 2,000 calorie diet
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