Rice with Mexican vegetable mix

Name: Rice with Mexican vegetable mix - Octaviana C.
Ingredients: 1 cup of rice; 2 cups of water; 1 teaspoon of oil; 1 bag of frozen Mexican mix; 3; 4 cloves of garlic; 3 tablespoons of butter; pepper

Savory - Rice with Mexican vegetable mix by Octaviana C. - Recipia

Rice with Mexican Vegetable Mix I started making this recipe when I wanted something quick, without much hassle, but also to use a bag of Mexican mix from the freezer. Every time it turns out the same: simple, colorful, and suitable for a light meal. The steps are simple, requiring little time or attention, and in the end, you have something that can be served hot or at room temperature. I have never had problems with the texture of the rice if I followed the steps in the recipe. Quick Info Total time: about 35-40 minutes Preparation time: 5 minutes Cooking time: 25-30 minutes Servings: 3-4 Difficulty: easy Recipe type: side dish/light meal, vegan if butter is not used Ingredients 1 cup of rice (about 180 g) 2 cups of water 1 teaspoon of oil Salt to taste 1 bag (approx. 400-450 g) frozen Mexican vegetable mix 3-4 cloves of garlic 3 tablespoons of butter Pepper to taste Preparation method 1. Put the rice in a small pot and wash it well, changing the water 2-3 times until it’s no longer cloudy. Drain it as well as you can. 2. Over the washed rice, add 2 cups of water, 1 teaspoon of oil, and salt to taste. Place the pot on the stove over high heat, without a lid. 3. When the water boils, reduce the heat to low and put on the lid. Let the rice simmer for 10-12 minutes without lifting the lid. 4. After the time is up, turn off the heat and let the rice sit covered for another 10-12 minutes. Do not stir or uncover during this time – the rice continues to absorb steam. 5. Meanwhile, put 3 tablespoons of butter in a large pan over medium heat. When the butter has melted, add the finely chopped garlic. 6. Sauté the garlic for 30-40 seconds, just until fragrant, without burning it. 7. Add the frozen Mexican vegetables directly from the bag, without thawing them first. 8. Leave them over medium heat, stirring occasionally with a spatula, until the vegetables are cooked through but still retain their color. The time depends on the vegetables, but it usually takes 8-10 minutes. 9. When they are almost done, sprinkle with salt and pepper to taste. Taste if you want to adjust the seasonings. 10. Mix the cooked rice with the sautéed vegetables or serve them separately, as you prefer. Optionally, you can serve them alongside some fresh or sautéed spinach. Why I make this recipe often It's one of the quickest options when I have frozen vegetables and don't want to spend much time in the kitchen. The rice always comes out perfectly if I follow the steps, and the Mexican vegetables add enough color and consistency. It holds up well for a few hours at room temperature, so it can be prepared for later. Tips and Variations Tips Wash the rice well before boiling; otherwise, it will be too sticky. Do not lift the lid while the rice steams after you’ve turned off the heat. Be careful not to burn the garlic; it becomes bitter. If the vegetables release a lot of water, leave them on the heat until the liquid reduces. Substitutions You can also use long-grain rice, basmati, or jasmine rice, adjusting the cooking time if necessary. If you don't want butter, just use oil for sautéing the vegetables (it becomes vegan). The garlic can be chopped larger if you don’t want a strong flavor. Variations You can add other frozen vegetables, not just the Mexican mix, if you have some in the freezer. You can add a bit of chili or hot paprika at the end for a spicier taste. If you want a richer texture, mix some of the vegetables directly with the rice before serving. Serving Ideas It can be a side dish for meat or fish, but also a main dish alongside a salad. It can be placed in a container for lunch the next day. With spinach or fresh herbs added at serving. Frequently Asked Questions 1. Does the rice not stick if I boil it this way? If you use the water ratio from the recipe and don’t stir after putting on the lid, the rice remains whole. It’s important not to lift the lid during steaming. 2. What do I do if the frozen vegetables release a lot of water? Leave the pan on the heat until the excess water evaporates. Do not cover the pan with a lid. 3. Can I use pre-cooked rice from the fridge? Yes, but I recommend heating it up first or mixing it directly with the hot vegetables. The texture won’t be as fluffy, but it works. 4. Can I use other frozen vegetable mixes? Yes, any combination of frozen vegetables works, not just the Mexican ones. 5. Can it be made without butter, just with oil? Yes, if you want a vegan or lighter version, use oil for sautéing the vegetables. Nutritional Values Approximately, for one serving (out of 4): Calories: approx. 250-300 kcal Carbohydrates: 45-50 g Proteins: 4-5 g Fats: 7-9 g (with butter, less if you use only oil) Values may vary depending on the vegetable mix you use and how much butter you actually use. It’s quite a balanced option for a light lunch meal. Storage and Reheating The rice with vegetables stores well in the fridge, in a container, for up to 2 days. For reheating, add 1-2 tablespoons of water and cover the dish in the microwave or on the stove to prevent it from drying out. The texture may become slightly denser after cooling, but the taste remains good. I do not recommend storing for more than 2 days as the vegetables lose their firmness.

Rice with Mexican vegetable mix

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