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Mexican Rice

Mexican Rice (Mcdougall recipe image
This vegan Mexican rice is a comforting, flavorful side dish that relies on fresh vegetables and bold spices rather than fat for richness. Saut&# 195;©ed onions, peppers, mushrooms, and garlic create a deeply savory base, while chili powder and cumin provide that classic warm, earthy heat. The addition of chopped tomatoes and green chilies adds moisture and a bright, tangy kick that perfectly complements the nutty texture of brown rice. ItâÂÂs a wholesome, satisfying meal component that pairs beautifully with beans, tacos, or burritos. Simple to prepare with pantry staples, this dish brings authentic home-style flavor to your table without the heaviness. Perfect for weeknight dinners or meal prep, itâÂÂs a reliable favorite that proves healthy cooking can be incredibly delicious.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 141.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vegan Mexican rice is a comforting, flavorful side dish that relies on fresh vegetables and bold spices rather than fat for richness. Saut&# 195;©ed onions, peppers, mushrooms, and garlic create a deeply savory base, while chili powder and cumin provide that classic warm, earthy heat. The addition of chopped tomatoes and green chilies adds moisture and a bright, tangy kick that perfectly complements the nutty texture of brown rice. ItâÂÂs a wholesome, satisfying meal component that pairs beautifully with beans, tacos, or burritos. Simple to prepare with pantry staples, this dish brings authentic home-style flavor to your table without the heaviness. Perfect for weeknight dinners or meal prep, itâÂÂs a reliable favorite that proves healthy cooking can be incredibly delicious.
Ingredients
  • 1 Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Bunch Scallions, chopped
  • 1/2 pound Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1/2 cup Water
  • 1 can Chopped tomatoes (16 oz)
  • 1 can Chopped green chilies (4 oz)
  • 2 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 5 cups Cooked brown rice
  • To taste Tabasco sauce
Directions
  1. 1
    Heat a large skillet or saucepan over medium heat.
  2. 2
    Add the 1/2 cup of water to the pan to prevent sticking.
  3. 3
    Add the chopped onion, green pepper, scallions, sliced mushrooms, and minced garlic.
  4. 4
    Sauté the vegetables for about 10 minutes, stirring occasionally, until they are tender and the mushrooms have released their moisture.
  5. 5
    Stir in the cooked brown rice, canned chopped tomatoes, canned green chilies, chili powder, and ground cumin.
  6. 6
    Mix well to combine all ingredients and distribute the spices evenly.
  7. 7
    Reduce heat to low and cover the pan.
  8. 8
    Cook for about 10 minutes, or until heated through, stirring occasionally to prevent sticking.
  9. 9
    Taste and add a dash or two of Tabasco sauce if desired for extra heat.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 141.5kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 79.2mg4%
Total Carbohydrate 29.7g10%
Dietary Fiber 6.4g26%
Sugars 7.5g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm as a side dish.

This dish stores well in the refrigerator for up to 4 days. Reheat gently with a splash of water to restore moisture.

For a heartier meal, add black beans or corn along with the rice.

Keywords: mexican rice, vegan, low fat, brown rice, side dish, healthy, mushrooms, cumin, chili powder, gluten free, plant based, easy dinner
Read it online: https://www.chefs-mate.com/recipe/mexican-rice-mcdougall/