Mexican Vegetable Rice
  • 30
  • 9
  • 270
  • 6

Mexican Vegetable Rice

​Try serving this rice dish with the Mango Chile Relleno al Carbon recipe for a balanced meal.

  • 1⅓ cups canned chicken broth
  • 1 cup prepared red or green salsa
  • 1 cup long grain rice
  • 1 cup chopped onion
  • ¾ cup frozen corn, thawed
  • ½ cup chopped zucchini
  • ½ cup chopped bell pepper
  • 1 (15-ounce) can reduced sodium black beans, rinsed and drained
  • 1 tablespoon chopped fresh cilantro

  1. In a medium saucepan, bring broth, salsa, rice, and onion to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes.
  2. Stir corn, zucchini, bell pepper, and beans into hot rice and replace cover; let stand for 5 minutes.
  3. Stir in cilantro and serve immediately.

Makes 6 servings - ¾ cup per serving.​

​Calories: 270
Total Fat: 1.5 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 490 mg
Total Carbohydrate: 55 g
Dietary Fiber: 10 g
Protein: 11 g