Tex-Mex Rice with Corn
Daily Inspiration S
Recipe is from Southern Living Magazine.
1 smallonion, chopped (about 1/2 cup)
1/2 smallgreen bell pepper, chopped
2 tspolive oil
2garlic cloves, minced
1 cuncooked long-grain rice
1 cchunky salsa
1 can(s)14-oz can low-sodium fat-free chicken broth
1 cfrozen whole corn kernels
1 tspchicken bouilion granules
How to Make Tex-Mex Rice with Corn
- 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.
- 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.