- 2 tablespoons canola oil
- 1 cup diced onion
- 2 teaspoons minced garlic
- 1 1/2 cups white rice
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne pepper
- 3 cups vegetable stock
- 1 (10 ounce) package frozen mixed peas and carrots, thawed
- 1 1/2 cups tomatoes, deseeded and diced
- 2 tablespoons chopped fresh parsley
- 2 green onions, chopped
- 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.
05/11/2018
recipepes.com
Mexican Vegetable Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
