Sauteed Vegetables in Mexican Brown Rice Recipe

Looking for an easy Sauteed Vegetables in Mexican Brown Rice recipe? Learn how to make Sauteed Vegetables in Mexican Brown Rice using healthy ingredients.


Submitted by x0mi07

Makes 2 servings



Left over mexican rice made over with some brown rice and veggies

Recipe Ingredients for Sauteed Vegetables in Mexican Brown Rice

50 grams Mexican Rice
22 grams Shrimp, Mixed Species
30 grams Squash, Summer, Zucchini, Includes Skin
20 grams Carrots, Baby
1/2 grams Regular Soy Sauce
160 grams Rice, Brown, Medium-grain, Cooked
2 tsp Garlic Powder
2 fl oz Aquafina
10 grams Tomatoes, Red, Ripe

Recipe Directions for Sauteed Vegetables in Mexican Brown Rice

  1. Julienne carrots and zucchini.

  2. Chop shrimps and tomatoes finely.

  3. Boil shrimp, carrots, tomatoes, and zucchini in a frying pan with 1/4 cup of water.

  4. When water is almost evaporated, stir in cold mexican rice and cold brown rice til water is fully absorbed.

  5. Add soy sauce and garlic powder.

  6. Sprinkle green onions when serving (optional).

Categories

Rice, Side Dish, Asian, Boil, Saute, Halal

Nutrition Facts
Serving Size 179.1g
Amount Per Serving
Calories
155
Calories from Fat
23
% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
24mg
8%
Sodium
213mg
9%
Potassium
189mg
5%
Total Carbohydrates
27.3g
9%
Dietary Fiber
2.6g
10%
Sugars
1.6g
Protein
6.1g
Vitamin A 32% Vitamin C 8%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very high in manganese
  • Very high in vitamin A
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