Mexican Rice

Mexican Rice
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 1

    red onion, chopped

  • 3

    garlic cloves, minced

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1/3 cups
    (80 mL)


  • 1

    green pepper, cubed

  • 1 cup
    (250 mL)

    vegetable or tomato juice

  • 19 oz
    (540 mL)

    can of stewed tomatoes

  • 14 oz
    (398 mL)

    can of kidney beans

  • 1/2 tsp.
    (3 mL)

    hot pepper flakes

  • 1/2 tsp.
    (3 mL)

    chili powder

  • Salt and pepper

  • 7 oz
    (200 mL)

    can of corn


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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