Mexican Rice

Prep time: 5 minutes | Cooking time: 40 minutes | Servings: 6

Ingredients

  • 1 cup long-grain rice
  • 1 medium yellow onion (chopped)
  • 1 garlic clove (chopped)
  • 2 cups hot water
  • 2 low-sodium chicken-flavored bouillon cubes
  • 1 8-ounce can tomato sauce
  • 3 1/3 cups frozen vegetables (peas, carrots, corn)
  • 2 tablespoons fresh cilantro (chopped)

Live Well Tips

  • All vegetables, whether fresh, canned or frozen, are good for you! Feel free to substitute the frozen vegetables in this recipe with canned or fresh varieties.

Directions

  1. Wash hands well with soap and water.
  2. Lightly spray a large saucepan with non-stick cooking spray.
  3. Add rice to saucepan. Cook over medium heat, stirring occasionally, until lightly browned. Stir in onion and garlic. Cook for 2 to 3 minutes. Add hot water, bouillon cubes and tomato sauce, stirring until bouillon cubes are dissolved. Reduce heat to low. Cover and simmer for 20 minutes.
  4. Add frozen vegetables. Cover and simmer for an additional 10 minutes or until all moisture is absorbed.
  5. Sprinkle cilantro on top of cooked rice. Serve.

Nutrition Facts

Serving size 1 cup: Calories–185; Protein–6g; Carbohydrate–39g; Total Fat–1g; Saturated Fat–0g; Cholesterol–0mg; Fiber–4g; Sodium–284mg; Iron–3mg; Calcium–61mg.

Adapted from California 5 A Day, It’s So Easy, Contra Costa Health Services