Tex-Mex Rice with Corn

Daily Inspiration S


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

Recipe is from Southern Living Magazine.


★★★★★ 4 votes

15 Min
30 Min
Stove Top


  • 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

How to Make Tex-Mex Rice with Corn


  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.

Printable Recipe Card

About Tex-Mex Rice with Corn

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

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