Photo: Pille R. Priske
Mexican Vegetable Rice
11 ingredients
5 min + 10 min
6 to 8 servings
openrecipes
"A wonderful side dish for any meal."
Estimated Nutrition (whole recipe, rough)
491
Calories
12g
Protein
15g
Fat
79g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons canola oil
- 1 cup diced onion
- 2 teaspoons minced garlic
- 1 1/2 cups white rice
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne pepper
- 3 cups vegetable stock
- 1 (10 ounce) package frozen mixed peas and carrots, thawed
- 1 1/2 cups tomatoes, deseeded and diced
- 2 tablespoons chopped fresh parsley
- 2 green onions, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
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By allrecipes ·
Recipe sourced from
openrecipes