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Mexican Red Rice

Name: Mexican Red Rice
Yield: 4-6
Ingredients: 1 Boil-In-Bag pouch white or whole grain brown rice; 2 Tbsp. vegetable oil; 3 cloves garlic, minced; 1 can (29 oz.) Veg-All® Mixed Vegetables, well drained; 3/4 cup prepared salsa, preferably medium or hot; 1 can (16 oz.) red or pinto beans, rinsed and drained; 1/2 cup sliced green onions or chopped cilantro

Add cooked chicken, pork, or turkey for a tasty main dish that’s ready in less than 30 minutes.

Prep. Time:

5 Minutes

Cook Time:

15 Minutes

Servings:

4-6 Servings

Ingredients

1 Boil-In-Bag pouch white or whole grain brown rice
2 Tbsp. vegetable oil
3 cloves garlic, minced
1 can (29 oz.) Veg-All® Mixed Vegetables, well drained
3/4 cup prepared salsa, preferably medium or hot
1 can (16 oz.) red or pinto beans, rinsed and drained
1/2 cup sliced green onions or chopped cilantro

Directions

Cook rice according to package directions.
Meanwhile, heat oil in a large deep skillet over medium heat. Add garlic and cook 30 seconds, stirring constantly.
Add vegetables and cook 3 minutes or until heated through, stirring frequently.
Remove rice pouch from water with a fork. Shake bag to drain well. Empty rice into the skillet.
Add salsa and beans; cook 5 to 6 minutes or until heated through, stirring occasionally. Stir in green onions or cilantro.