tex-mex rice with corn

Name: Tex-Mex Rice with Corn
Prep time: 15 min
Cook time: 30 min
Yield: 9
Cuisine: Mexican
Ingredients: 1 small onion, chopped (about 1/2 cup); 1/2 small green bell pepper, chopped; 2 teaspoon(s) olive oil; 2 - garlic cloves, minced; 1 cup(s) uncooked long-grain rice; 1 cup(s) chunky salsa; 1 can(s) 14-oz can low-sodium fat-free chicken broth; 1 cup(s) frozen whole corn kernels; 1 teaspoon(s) chicken bouilion granules; 1/4 teaspoon(s) pepper

(4 RATINGS)

13 Pinches 2 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Oct 25, 2015

A quick version of Mexican rice to accompany your Tex-Mex meal. Recipe is from Southern Living Magazine.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 9 serving(s)

Ingredients

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

How To Make tex-mex rice with corn

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.

Step 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.
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