Mexican Vegetable Rice

Name: Mexican Vegetable Rice
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 1 teaspoons cayenne pepper; 2 Tbsps chopped fresh parsley; 2 teaspoons minced garlic; 2 green onions, chopped; 237 milliliters diced onion; 283 grams package frozen mixed peas and carrots, thawed; 2 teaspoons salt; 355 milliliters tomatoes, deseeded and diced; 710 milliliters vegetable stock; 355 milliliters white rice

You can never have too many side dish recipes, so give Mexican Vegetable Rice a try. This recipe makes 8 servings with 197 calories, 4g of protein, and 4g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have canolan oil, cayenne pepper, peas and carrots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque.

Ingredients you will need

Canola Oil

Garlic

Onion

Rice

Equipment you will use

Frying Pan

Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed.

Ingredients you will need

Vegetable Stock

Cayenne Pepper

Salt

Equipment you will use

Frying Pan

Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat.

Ingredients you will need

Vegetable

Tomato

Equipment you will use

Frying Pan

Sprinkle top of rice with parsley and green onions.

Ingredients you will need

Green Onions

Parsley

Rice

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

canola oil 1teaspoons

cayenne pepper 2Tbsps

chopped fresh parsley 2teaspoons

minced garlic 2

green onions, chopped 237milliliters

diced onion 283grams

package frozen mixed peas and carrots, thawed 2teaspoons

salt 355milliliters

tomatoes, deseeded and diced 710milliliters

vegetable stock 355milliliters

white rice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.