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Rice with Mexican mixture

Rice with Mexican veggie mix

Quick, super tasty, super simple, easy, and filling! Rice with a Mexican veggie mix turns out wonderfully tasty! It's a meal in itself, and it also works as a side for meat or chicken. It suits fasting days, vegetarians, and other dietary needs. Fast and delicious!

nasstin

Recipe author

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Composition / ingredients

Servings:

Rice

Frozen Mexican mix

400

Onion

Garlic

Vegetable oil

Table salt

Ground black pepper

Water

Fresh herbs (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 17 % 4 g

Carbohydrates 75 % 18 g

115 kcal

GI: 28 / 72 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make rice with a Mexican veggie mix? Gather the ingredients. Choose the Mexican mix carefully, since the quality of it makes or breaks the dish — the vegetable pieces should be intact and not freezer-burned. Mine has corn, bell pepper, green beans, peas, and carrots. If anything's missing, you can add it fresh to the pan. The vegetable lineup is a matter of taste, though.
Step 2:

First, rinse the rice thoroughly and boil it in plenty of water (about 1:3, no less); any kind of rice works here — I'm using short-grain today. Boil it until tender in salted water.
Step 3:

Meanwhile, set a skillet with vegetable oil over the heat and chop a small peeled onion.
Step 4:

Sauté the onion until golden, then mince the peeled garlic. Once the onion is ready, add the garlic to the pan and stir — it releases its aroma right away. Don't let the garlic burn, or it'll ruin the flavor of the dish.
Step 5:

Add the frozen Mexican mix to the onion and garlic in the pan and stir everything together well.
Step 6:

Simmer the vegetables over medium heat for about 10 minutes. Go by your own stove. We just need the vegetables cooked through — taste them as you go.
Step 7:

Salt the stewed vegetables.
Step 8:

Add pepper. I usually prefer freshly ground — it's much more fragrant!
Step 9:

By now the rice has surely finished cooking, so drain off the excess water in a colander. You can rinse the rice briefly under cold running water to keep it fluffy. Add the cooked rice to the pan with the vegetables.
Step 10:

Stir everything together and warm it for another minute — and a tasty dinner is ready. Call the family to the table!
Step 11:

If you like, sprinkle fresh chopped herbs over each plate. Enjoy!

To keep your eyes from stinging when you slice onions, rinse the onion and the knife in cold water. Rubbing the cutting board with a piece of lemon before slicing keeps it from soaking up the onion smell.
For the best result, use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
Use an oil with a high smoke point for frying! All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they contain many unfiltered organic particles that burn quickly. Refined oils handle heat better and have a higher smoke point. If you're going to cook in the oven, in a pan, or on the grill, make sure to use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.