Recipe #1789
Mexican Rice
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp. (15 mL) vegetable oil*
- 1 1/3 cups (330 mL) rice
- 1 green pepper, cubed
- 1 cup (250 mL) vegetable or tomato juice*
- 1 19 oz. (540 mL) can of stewed tomatoes
- 1 14 oz. (398 mL) can of kidney beans*
- 1 1/2 tsp. (7 mL) hot pepper flakes
- 1 1/2 tsp. (7 mL) chili powder
- Salt and pepper to taste
- 1 7 oz. (199 mL) can of corn*.
Preparation
In a saucepan, brown onion and garlic in oil. Add rice and green pepper, stirring to coat all ingredients.
Add vegetable or tomato juice, stewed tomatoes, kidney beans and seasonings. Bring to a boil. Reduce heat to medium-low and simmer covered for 15 min or until rice is cooked. Add corn and cook 2-3 min longer. Serve with cheese and a whole-wheat bun.
Suggestion
Occasion: Lunch Box
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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