Mexican Rice with CornSubmitted by: COREYLOVE
2 cups white long grain rice, uncooked
1 TB Light Butter
2 TB olive oil or vegetable oil
1/2 cup white onion, chopped
1 cup frozen yellow corn kernals
1 can (14.5 oz) diced tomatoes
3 cloes garlic, finely chopped
1 ts salt
2 TB fresh cilantro, chopped
2 cups water
Add rice and saute until rice is a nice toasty color and all butter/oil is absorbed (rice will smell sort of like popcorn). Stir this quite often so the rice does not burn.
Add onions, garlic, diced tomatoes, frozen corn, and water.
Bring to a boil, stirring occassionally. Cover tightly and reduce heat to a simmer. Simmer for 20 minutes or until rice is tender and fluffy.
Stir to fluff, sprinkle cilantro on top, and serve.
Note: You could add diced carrots and frozen peas to this as well.
Number of Servings: 8
Recipe submitted by SparkPeople user COREYLOVE.