

Southwestern Rice
-
5Prep Time Minutes
-
25Total Time Minutes
-
4Number of Ingredients
-
4Servings
1 tablespoon Pure Wesson® Canola Oil
1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 cup long-grain white rice, uncooked
1 can (14 oz each) reduced-sodium chicken broth
1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 52 mg | 5% |
Carbohydrate | 46 g | 15% |
Cholesterol | 0 | |
Total Fat | 4 g | 7% |
Iron | 2 mg | 13% |
Calories | 256 kcal | 13% |
Sodium | 497 mg | 21% |
Protein | 7 g | 14% |
Saturated Fat | 2% | |
Sugars | 4 g | 0 |
Dietary Fiber | 4 g | 14% |
Vitamin C | 15 mg | 24% |
Vitamin A | 299 iu | 6% |
Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.
For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.
Southwestern Rice
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.