Name: Mexican Red Rice
Prep time: 5 min
Cook time: 15 min
Total time: 5 min
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

Mexican Red Rice

Print Recipe

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

Course Side Dish

Prep Time 5

Cook Time 15

Total Time 5

Servings 4

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

Instructions

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.