Mexican Vegetable Rice
A Uncategorized recipe with salad oil, large onion chopped, garlic minced or pressed. Ready in 35 min, serves 8.
Curated byKavya Sharma🇮🇳
- 1
In a wide frying pan, heat oil over medium heat; add onion, garlic and rice.
large onion chopped(1)garlic minced or pressed(2 cloves)rice(1 1/2 c) - 2
Cook, stirring until onion is limp and rice is opaque; stir in salt, cayenne and bouillon cubes dissolved in boiling water.
large onion chopped(1)rice(1 1/2 c)salt(1/2 tsp)cayenne(0.1 tsp)chicken bouillon cubes(3)boiling water(3 c) - 3
Bring to boil; cover and simmer for 20 minutes or until liquid is absorbed.
- 4
Add peas and tomatoes.
frozen peas thawed(1 pkg)peeled seeded and chopped tomatoes(1 1/2 c) - 5
Cook over low heat, stirring just until vegetables are heated.
- 6
Makes 8 to 10 servings.
Nutrition Facts
Per serving
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Mexican Vegetable Rice
A Uncategorized recipe with salad oil, large onion chopped, garlic minced or pressed. Ready in 35 min, serves 8.
Curated byKavya Sharma🇮🇳
Directions
6 steps- 1
In a wide frying pan, heat oil over medium heat; add onion, garlic and rice.
large onion chopped(1)garlic minced or pressed(2 cloves)rice(1 1/2 c) - 2
Cook, stirring until onion is limp and rice is opaque; stir in salt, cayenne and bouillon cubes dissolved in boiling water.
large onion chopped(1)rice(1 1/2 c)salt(1/2 tsp)cayenne(0.1 tsp)chicken bouillon cubes(3)boiling water(3 c) - 3
Bring to boil; cover and simmer for 20 minutes or until liquid is absorbed.
- 4
Add peas and tomatoes.
frozen peas thawed(1 pkg)peeled seeded and chopped tomatoes(1 1/2 c) - 5
Cook over low heat, stirring just until vegetables are heated.
- 6
Makes 8 to 10 servings.
About this recipe
A Uncategorized recipe with salad oil, large onion chopped, garlic minced or pressed. Ready in 35 min, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
