TEX-MEX RICE WITH CORN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tex-Mex Rice with Corn image

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

Provided by Daily Inspiration S @DailyInspiration

Categories     Rice Sides

Number Of Ingredients 10

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

Steps:

  • 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.

There are no comments yet!