Great flavour and very simple to make. This is something that once you get to the lid on and simmer stage you can set the timer and walk away. Love that! I reduced the oil to about 2 teaspoons and it worked no problems! I used regular long grain rice and chopped fresh vegetables (as I hardly ever have any frozen). I used carrot, beans , mushroom and corn. Served with grilled chicken and salsa for a tasty and healthy meal.
A tasty simple recipe, thanks for posting. I have made it several times now and always enjoy it. I also like it minus the cup of mixed vegetables but with the addition of some grated cheese and a decent amount of chopped parsley just before serving - either way it works really well as a side dish or the basis of a main meal with some grilled chicken or marinated lamb.
Very nice Mexican rice! I typically use Pot Scrubber's recipe for Mexican rice, but sometimes I don't have the time to tie up the oven for the rice at one temp and the rest of the meal at another temp, so this is a perfect stand-in for when I need to make the rice on the stovetop from start to finish. I used some tomato-chicken flavored powdered bouillon and Jasmine rice for this. This went perfectly with the fish and summer squash that we ate for dinner. Thanks for posting! Made for The Honeys for ZWT8
Fabulous! This was so easy to make and the flavor was amazing! I did not add the frozen vegetables, but rather, a diced jalapeño and a diced red anaheim pepper. I also used red onions for color. The instructions are clear and easy to follow. I did add just a little bit of ground cumin to the rice as well. I served the rice with stuffed Pork Tenderloin with Cilantro Lime Pesto (Stuffed Pork Tenderloin With Cilantro Lime Pesto), and the flavor combination was fantastic! Be sure to garnish with freshly chopped cilantro when serving...that burst of flavor is amazing! Thanks!
This was just a tasty and easy rice to make!!I am a mexican and I was tired of making plain orange rice this recipe really was not plain at all MY FAMILY LOVED IT!!!I only added one tablespoon of tomatoe sauce to give the rice color .TY
We enjoyed this rice. I was expecting it to have more of a "Mexican" flair, though. Maybe that is just showing my ignorance of what true Mexican food is. If it was called "Vegetable Rice" I probably would have given it 5 stars. It is easy and good, so I'll likely use the recipe again, but I think I'll keep looking for something with a few more spices to serve with tacos or enchiladas.
I made this as a last minute side dish for dinner last night. Unfortunately I didn't have all of the exact ingredients on hand. I had to make a few substitutions. I had to use brown rice for the converted rice. I also had to use veggie bouillon cubes for the chicken bouillon powder. For the veggies I used what we had on hand. We used a combination for asparagus, corn and beans. Even with all the little changes, it turned out great! The only thing I would do differently is cut back on the veggies by about half. This is a quick, easy and tasty dish. Thanks!
I made this as written except I used long grain rice(I don't buy converted). Seems like I try a different rice recipe everytime and this one was right up there with the best. I served it with enchiladas and black beans for a tasty Mexican meal. Thanks for sharing. Made for ZWT 8.
A very easily prepared and delicious recipe, very easy on the eye. I used a sweet red pepper, and frozen corn and peas, and added a generous handful of chopped coriander (cilantro) at the end, because we both enjoy it. We really liked this, and I will definitely be making it again. This was made for ZWT 8, Lively Lemon Lovelies, thank you PanNan!
I forgot to put in the mixed veggies, darn! I did add in 4 oz diced chilies. I used brown rice and it needed about one hour cooking time. It tasted great and was a perfect, healthy complement to our tamale meal.