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Mexican Vegetable Rice

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Ready In: 35 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar

What you'll need

Medium saucepan
Measuring cups
Measuring spoons
Sharp knife
Cutting board
Can opener
Spatula or spoon


Serves 6
1 1/3 cups Chicken Broth
1 cup Salsa red or green
1 cup Rice long grain
1 cup Onion chopped
3/4 cup Corn
1/2 cup Zucchini chopped
1/2 cup Bell Pepper chopped
15 ounces Black Beans low-sodium, canned, rinsed and drained
1 tablespoon Cilantro fresh, chopped


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's Tips

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

Nutrition Facts

Serving Size 0.75 cup

Serving Per Container 6

Amount Per Serving
Calories 270
% Daily Value*
Total Fat 1 g1%
Saturated Fat <1 g3%
Sodium 490 mg21%
Total Carbohydrate 55 g20%
Dietary Fiber 10 g36%
Protein 11 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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