Mexican Rice with Corn and Peppers | Dinners

Although Mexican rice is usually just a filling for burritos or served as

a side dish, this spicy recipe loads up the veggies, making it hearty

enough for a main dish. Use frozen or canned veggies if you need to

save time.


2 cloves garlic, minced

1 cup uncooked rice

2 tablespoons olive oil

3 cups Vegetable Broth

1 cup tomato paste or 4 large tomatoes, puréed

1 green bell pepper, chopped

1 red bell pepper, chopped

Kernels from 1 ear of corn

1 carrot, diced

1 teaspoon chili powder

1/2 teaspoon cumin

1/3 teaspoon oregano

1/3 teaspoon cayenne pepper

1/3teaspoon salt


1. Add garlic, rice, and olive oil to a large skillet and heat on medium-high

heat, stirring frequently. Toast the rice until just golden brown, about 2–3


2. Reduce heat and add Vegetable Broth and remaining ingredients.

3. Bring to a simmer, cover, and allow to cook until liquid is absorbed and

rice is cooked, about 20–25 minutes, stirring occasionally.

4. Adjust seasonings, to taste.

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