Mexican Rice with Vegetables

Two bowls of Restaurant Style Mexican Rice

Liven up plain white rice with deliciously easy restaurant-style Mexican rice with vegetables. Its aromatic Mexican-style base with the traditional addition of mixed vegetables will have you going back for seconds! Use it alone as a side dish for your favorite Mexican dishes or in place of white rice in burrito wraps or bowls for extra flavor.

Servings per Recipe: 6 servings

Calories per Serving: 218

Prep Time: 5

Cook Time: 30

Total Time: 40

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5 from 1 vote

Ingredients

1 tablespoon oil
1½ cups long-grain white rice
2 cloves garlic
¾ cup yellow onion
1½ teaspoons cumin
2 tablespoons chicken bouillon
4 ounces tomato sauce
3½ cups water
⅔ cup frozen mixed vegetables

Instructions

In a mesh strainer, rinse 1½ cups long-grain white rice until the water runs clear. Drain well.
Mince 2 cloves garlic and chop ¾ cup yellow onion.
In a large skillet heat 1 tablespoon oil and add rice. Cook until the rice starts to appear somewhat glossy.
Once browned, add garlic, onion, 1½ teaspoons cumin, 2 tablespoons chicken bouillon, and 4 ounces tomato sauce and stir to mix.
Add 3½ cups water and ⅔ cup frozen mixed vegetables and stir gently.
Bring to a boil, then reduce heat to low and simmer covered until all the liquid is absorbed, about 20 to 25 minutes.

Notes

Vegetarian Adaptation: Substitute vegetable soup base or Better Than Bouillon No Chicken Base (affiliate link) for chicken bouillon. The No Chicken Base is the closest flavor to real chicken soup base that I have found, and it really enhances my vegetarian dishes. A beef version (affiliate link) is also available.

Gluten-free: Some bouillon contains wheat or rye. Check your labels or buy certified GF bouillon.

Nutrition