Mexican Vegetable Rice

Mexican Vegetable Rice
Budget-friendly recipe
392

Ingredients

1
cup
chopped
¾
cup
thawed
½
cup
chopped
½
cup
chopped
15
ounces
rinsed and drained
1
tablespoon
chopped

What You'll Need

  • Medium saucepan

Directions

  1. In a medium saucepan, bring broth, salsa, rice, and onion to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes.
  2. Stir corn, zucchini, bell pepper, and beans into hot rice and replace cover; let stand for 5 minutes.
  3. Stir in cilantro and serve immediately.

Chef Tips

  • Fresh or canned corn (no salt added) can also be used in this recipe.

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
270
Total fat:
1 g
Saturated fat:
0 g
Carbohydrates:
55 g
Protein:
11 g
Fiber:
10 g
Sodium:
490 mg
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