Mexican Rice
  • 35
  • 9
  • 200
  • 6

Mexican Rice

​With the help of frozen vegetables, this is a tasty, nutritious side dish. Garnish with chopped fresh cilantro or a sprinkle of cheese.

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 (14½-ounce) can 33% less sodium chicken broth
  • 1 cup white rice
  • ¾ cup chopped tomatoes
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 cup frozen corn, thawed
  • 1 cup frozen pea and carrot blend, thawed

  1. Heat vegetable oil in a medium saucepan over medium heat. Add onion and sauté until soft, about 5 minutes.
  2. Stir in broth, rice, ½ cup tomatoes, chili powder, and salt. Bring to a boil; reduce heat and simmer, covered, for 25 minutes.
  3. Stir in vegetables and let stand for 5 minutes. Spoon remaining tomatoes over top and serve.

Makes 6 servings - ¾ cup per serving.​

​Calories: 200
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 279 mg
Total Carbohydrate: 39 g
Dietary Fiber: 3 g
Protein: 6 g