Mexican mix in a slow cooker with rice

Prepare the ingredients. It is not necessary to buy Mexican vegetable mixture in the store, in the vegetable season it can be prepared with your own hands and for the future. In this case, the vegetables will contain more nutrients, since they will be from their own site, in addition, such a mixture will be cheaper compared to the store. Such a set of vegetables includes, as a rule: carrots, bell peppers, beans, green peas and corn. Fresh vegetables are washed, cleaned, cut into small cubes and frozen. And in the right package we take out the right amount of vegetable mixture and prepare different dishes. In this case, we will cook the finished vegetable mixture with rice. Such a dish is suitable as an independent dish for a lean table or can act as a side dish for meat, fish or chicken.
Rice for this dish is better to use steamed or long-grain. Rice is thoroughly washed, repeatedly changing the water until it becomes transparent. Onions are cleaned and cut into small cubes. A slow cooker can be used to prepare this dish of any model that is at hand, but choose the right program depending on its functionality. Pour vegetable oil into the bowl of the slow cooker, turn on the "frying" program for 10 minutes. Fry the onion in oil until transparent, stirring it with a spatula so that it does not start to burn. We put the Mexican mixture in the slow cooker to the onions, put it frozen, it does not need to be thawed beforehand so that the vegetables retain their shape and the maximum of useful substances are preserved in them. Fry the vegetables together for 10 minutes. Then add the washed rice, pour clean cold water, turn on the "stewing" or "grits" program for 30 minutes. 10 minutes before the end of cooking, add salt, ground black pepper or other spices to taste, mix. Almost all the liquid should evaporate during this time, the rice should swell. We are waiting for the sound signal of the slow cooker. The dish is ready. It turns out fast, tasty and healthy. Bon appetit!