Total Time
Prep 30 mins
Cook 0 mins

This yummy rice is a great way to sneak some veggies into your loved ones who would otherwise pass on them. Wonderful change from the usual red Spanish rice usually served with Tex Mex or Mexican foods. Similar to the rice served in one of my fave Mexican Restaurants in Houston, Guadalajara. I liked it so much I HAD to try to duplicate it when we moved away. This is as close as I can get. Hope you like it!

Ingredients Nutrition


  1. Sauté rice in frying pan over med high heat for 3 minutes stirring constantly.
  2. Add veggies and continue to sauté until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so.
  3. Add bouillon and vinegar (if using) to water and stir to dissolve. (The vinegar keeps the grains separated- you can use this tip ANYTIME you cook rice.).
  4. Pour water into pan with rice and veggies and allow to come to a boil.
  5. Toss in cilantro, stir and cover tightly.
  6. Lower heat to simmer and keep covered for 15 minutes exactly. DO NOT lift lid during the 15 minutes- the steam is needed to properly cook the rice.
  7. Uncover and fluff with a fork.
Most Helpful

This was a very nice side dish for a fish dinner. I liked all the veggies. I didn't have whole kernel corn, but did have a little leftover creamed corn, so used that. Thanks for a yummy rice dish!

Sharon123 June 14, 2008

I did this in the rice cooker too. I didn't have any bell peppers, but even with just the corn & zucchini it was yummers. I forgot to try the vinegar trick, too, but it wasn't clumpy; maybe that's the type of rice? This was my first time to make a rice "pilaf" in the cooker, and I'm glad it was so easy--and flavorful!

annlouise September 04, 2007