Tex-Mex Rice with Corn

Daily Inspiration S

By
@DailyInspiration

A quick version of Mexican rice to accompany your Tex-Mex meal.

Recipe is from Southern Living Magazine.


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Comments:

Serves:

9

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 small
onion, chopped (about 1/2 cup)
1/2 small
green bell pepper, chopped
2 tsp
olive oil
2
garlic cloves, minced
1 c
uncooked long-grain rice
1 c
chunky salsa
1 can(s)
14-oz can low-sodium fat-free chicken broth
1 c
frozen whole corn kernels
1 tsp
chicken bouilion granules
1/4 tsp
pepper

Directions Step-By-Step

1
Saute onion and bell pepper in hot oil in a medium-size heavy saucepan over medium-high heat 5 minutes; add garlic and saute 1 minute. Add rice and salsa; saute 2-3 minutes or until most of the liquid is absorbed.
2
Add broth and remaining ingredients. Cover, reduce heat, and simmer 15-20 mintes or until liquid is absorbed. Stir once to combine ingredients. Cover, remove from heat, and let stand 10 minutes.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy