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Mexican Red Rice
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.
Mexican Red Rice
Add cooked chicken, pork, or turkey for a tasty main dish that’s ready in less than 30 minutes.
Share This Recipe!
Facebook
Twitter
Pinterest
Email
Print
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.