Mexican Rice and Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup white long grain rice1 small can of yellow corn (6 oz.)1 cube of Knorr chicken bouillon
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.
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.
Nutritional Info 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
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