Mexican Rice with Vegetables
A simple, home-style dish that is quick to prepare, this makes a
good side dish or, with the addition of some cheese or sliced
hard-cooked egg, a vegetarian entree.
2 teaspoons corn oil
6 ounces uncooked converted rice
1/2 cup chopped onion
1 1/2 cups finely diced carrots
1 garlic clove, crushed
1 1/2 cups stewed tomatoes, pureed
1 cup low-sodium vegetable broth
1/2 teaspoon salt
1/2 cup frozen green peas
2 tablespoons minced fresh flat-leaf parsley
In medium saucepan, heat oil; add rice and onion. Cook over medium heat,
stirring frequently, 8-10 minutes, until mixture is golden brown. Add
carrots and garlic; cook, stirring constantly, 1 minute longer. Add tomatoes,
broth and salt to rice mixture; bring liquid to a boil, stirring frequently.
Reduce heat to low; simmer, covered, 20 minutes, until most of the liquid is
absorbed and rice is almost tender. Remove from heat; stir in peas. Let
mixture stand, covered, 5-10 minutes, until all of the liquid is absorbed
and rice is tender. Serve sprinkled with parsley.
SERVING SIZE: 1 1/4 cups
POINTS: 6.5 (4.5)
PER SERVING: 250 Calories, 3 g Total Fat, 1 g Saturated Fat,
585 mg Sodium, 50 g Total Carbohydrate,
5 g Dietary Fiber, 6 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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