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This recipe is the perfect addition to any of your favorite Mexican cuisine!




  • Nonstick cooking spray
  • 1 cup parboiled brown rice (cooks in 25 minutes)
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 cups fat-free, low sodium chicken broth, heated
  • 1 cup (8 ounces) no salt added tomato sauce
  • 3 1/2 cups frozen mixed vegetables, partially thawed
  • 2 tablespoons chopped fresh cilantro


  1. Lightly spray a large saucepan with nonstick cooking spray. Add rice to pan and cook over medium heat until rice is lightly browned, stirring occasionally.

  2. Stir in onion and garlic and cook 2 minutes.

  3. Add hot broth and tomato sauce. Bring to a boil, reduce heat, cover and

    simmer 20 minutes.

  4. Add frozen vegetables, cover, simmer another 10 minutes or until all moisture

    is absorbed and vegetables are heated through.

  5. Sprinkle with cilantro and serve.

Serves 6. 


Nutrition Facts  
Servings Per Recipe: 6  
Amounts Per Serving  
Calories: 221  
  % Daily Value
Total Fat: 1 g 2%
Saturated Fat: Trace Amounts 1%
Cholesterol: 0 mg 0%
Sodium: 237 mg 10%
Carbohydrate: 45 g 15%
Dietary Fiber: 5 g 21%
Protein: 11 g 22%
Vitamin A 116%
Vitamin C 16%
Folacin 10%
Calcium 4%
Iron 9%
Potassium 13%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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