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Mexican Vegetable Rice

Prep Time: 35 Minutes I Makes: 6 servings


  • 1 1/3 cups chicken broth
  • 1 cup salsa
  • 1 cup brown rice
  • 1 cup onion
  • 3/4 cup corn
  • 1/2 cup zucchini, chopped
  • 1/2 bell pepper, chopped
  • 15 oz can low sodium black beans

Optional: 1 tablespoon cilantro, chopped

Mexican Vegetable Rice


  1. In a medium saucepan, bring broth, salsa, rice, and onion to a boil over medium high heat. Reduce heat and simmer, covered, for 20 minutes.
  2. Stir corn, zucchini, bell pepper, and beans into hot rice and replace cover; let stand for 5 minutes.
  3. Stir in cilantro and serve immediately.

*Fresh, frozen or canned corn can be used in this recipe.

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