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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 452.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.3 g

View full nutritional breakdown of Mexican Rice and Corn calories by ingredient
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Mexican Rice and Corn

Submitted by: JENNAGUERRA

Introduction

My grandma used to make this as an alternative to red Mexican rice. My grandma used to make this as an alternative to red Mexican rice.
Number of Servings: 3

Ingredients

    1 cup white long grain rice
    1 small can of yellow corn (6 oz.)
    1 cube of Knorr chicken bouillon

Directions

This recipe should make 3 1-cup servings more or less.
Boil 2 cups water and add chicken bouillon cube.
Over medium flame, spray some Pam cooking spray on a pan.
Add rice, stirring frequently until brown.
Add corn and enough chicken bouillon water to cover rice.
Cover and let rice absorb all the water. Again, add water to cover rice and repeat to desired tenderness (all water should be absorbed).

Number of Servings: 3

Recipe submitted by SparkPeople user JENNAGUERRA.





TAGS:  Fish | Mexican | Mexican Fish |

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