Mexican Vegetable 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.
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.
Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat.
Sprinkle top of rice with parsley and green onions.
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.