Mexican "Rice" with TVP

Author: Recipes_se
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dishes
Cuisine Mexican
Servings 6 servings


  • Stove


  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 1 cup barley
  • 15 oz can of diced tomatoes
  • 1 cup vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 cup water
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup frozen mixed veggies
  • 1 tsp parsley
  • 1/2 tsp salt

TVP preparations

  • 3/4 cup TVP
  • 1 cup hot water
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE


  • In a large skillet, saut√© the onions and garlic in the olive oil until onions are soft. Add in barley and cook for another minute or two, lightly toasting the barley.
  • Mix in the canned tomatoes (including the juice), vegetable broth, water, chili powder, and cumin. Cook for about 15 minutes or until barley is almost soft.
  • While barley is cooking, in a large bowl, combine TVP with the hot water and soy sauce. Allow to sit for about 10 minutes until TVP is rehydrated. Drain well.
  • When barley is almost done, add the TVP, veggies, parsley, and salt. Cook until barley is done, about 5 minutes.

My Notes

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