Quick Mexican Rice

WARNING:  There is an ingredient in this recipe that I usually don’t use and don’t recommend (RICE-A-RONI)… BUT- I had 15 minutes to make dinner the other day and I hadn’t gone grocery shopping for over a week, and this is what I came up with using my food storage.  Definitely higher in sodium, fat and refined carbs…but by adding a lot of veggies- I didn’t experience any guilt when most of my children gobbled it up 🙂


Thought I would share 🙂


Quick Mexican Rice



1 6.4 oz Package Rice-A-Roni Mexican Style Rice

1 Red Pepper, diced


15 oz bag of frozen mixed vegetables (mine contained: Carrots, Corn, Peas, Green Beans and Lima Beans)

1 can (15 oz) black beans, drained, rinsed

Top with Guacamole (optional)



In skillet, prepare the Rice-A Roni as the package instructs EXEMPT add the diced red peppers as you add the seasonings.  My package said to cook the Rice-A-Roni for 15-20 minutes.  So at the 13 minute mark, I took off the lid and added the 15 oz. of vegetables- mixed it all together.  I closed the lid and let is cook for 3 minutes.  So at the 16 minute mark I opened the lid again and added the black beans, and stirred everything together.  I then closed the lid for another 2 minutes.  Then I turned off the heat and served the mixture warm with tortilla chips and guacamole.  You could also serve this mixture in whole wheat tortillas and use vegan cheese and sour cream as a topping.

Source: WFM Recipes

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