Easy Mexican Rice Recipe with Cheese and Veggies
This Easy Mexican Rice Recipe is loaded with veggies, cheese, and beans for a vegetarian side dish that's bursting with flavor and good for you, too!
Servings: 6 servings
Equipment
Ingredients
- 3 cups quick cooking rice
- 2 Tablespoons taco seasoning
- 3.5 cups chicken broth broth of choice
- 14 ounces can diced tomatoes with chilies liquid drained
- 1/2 cup red bell pepper diced
- 1/2 cup red onion diced
- 3 cloves garlic minced
- 1/2 cup canned black beans washed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
- 1/2 cup Colby Jack cheese shredded
- 1/2 cup Monterrey Jack cheese shredded
- 3/4 cup cilantro chopped
Instructions
- In a large pot or dutch oven add all the ingredients except the cheese and cilantro.3 cups quick cooking rice, 2 Tablespoons taco seasoning, 3.5 cups chicken broth, 14 ounces can diced tomatoes with chilies, 1/2 cup red bell pepper, 1/2 cup red onion, 3 cloves garlic, 1/2 cup canned black beans, 1/2 teaspoon salt, 2 Tablespoons olive oil, 1/2 teaspoon black pepper
- Stir to combine, and bring to a boil. Cover, and cook for 10-12 minutes or until liquid is absorbed and rice is cooked.
- Stir in cheese and cilantro. Serve immediately.1/2 cup Colby Jack cheese, 1/2 cup Monterrey Jack cheese, 3/4 cup cilantro
Video
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 45g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 961mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 25mg | Calcium: 195mg | Iron: 4mg
