Easy Mexican Rice


  • 1 box Rice-A-Roni Spanish Rice Mix
  • 2 tablespoon non-hydrogenated vegan margarine
  • 2 Cups hot water
  • 2 Cups chopped fresh tomatoes (canned work fine, but drain and
  • chop before putting them in; adjust to taste)
  • 1 16 oz, can pinto beans, drained and rinsed
  • 1 4 oz. can chopped green chilies (adjust to taste)


Combine rice-vermicelli mix and margarine in a large pot.

Saute over medium heat until vermicelli is lightly browned.

Stir in hot water, contents of seasoning packet, beans, green chilies, and tomatoes.

Bring to a boil; cover and reduce heat.

Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender.

Stir before serving.

Menu mates: green salad and mexican vegan cornbread muffins.

Serves: 3 to 4

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