Mexican Rice and Vegetables
Transform your weeknight dinner routine with this vibrant and flavorful Mexican Rice and Vegetables recipe! Bursting with a medley of colorful veggies like zucchini, bell peppers, and sweet corn, this dish pairs perfectly with fluffy, seasoned long-grain white rice infused with aromatic spices like cumin and chili powder. Simmered in rich vegetable broth and topped with fresh cilantro and a squeeze of lime, this one-pan wonder is as nutritious as it is delicious. Ready in just 45 minutes, it's the perfect vegetarian side dish or hearty main course for Tex-Mex nights, potlucks, and meal prep. Bring the taste of Mexican comfort food to your table with this easy, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, diced
- 0.75 cup corn kernels (frozen or fresh)
- 1 medium bell pepper, diced (any color)
- 0.5 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the rice to the skillet and toast it for 3-4 minutes, stirring frequently, until lightly golden.
Stir in the tomato paste and cook for 1 minute, coating the rice evenly.
Add the canned diced tomatoes, vegetable broth, ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer the rice for 10 minutes, then add the diced zucchini, corn kernels, and diced bell pepper. Stir gently to incorporate.
Cover the skillet again and continue cooking for another 10 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the frozen peas and cook for an additional 2 minutes, just until heated through.
Remove the skillet from heat and fluff the rice gently with a fork.
Sprinkle the chopped fresh cilantro over the rice and serve hot.
Garnish with lime wedges for an added burst of flavor, if desired.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 46.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3461 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
