Mexican Vegetable Rice

Mexican Vegetable Rice
Budget-friendly recipe
565

Ingredients

1⅓
cups
1
cup
red or green
1
cup
Long grain
1
cup
chopped
¾
cup
½
cup
chopped
½
cup
chopped
15
ounces
low sodium canned, rinsed and drained
1
tablespoon
Fresh, 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.

Nutrition Info and more

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