Mexican Rice with Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups white long grain rice, uncooked1 TB Light Butter2 TB olive oil or vegetable oil1/2 cup white onion, chopped1 cup frozen yellow corn kernals1 can (14.5 oz) diced tomatoes3 cloes garlic, finely chopped1 ts salt2 TB fresh cilantro, chopped2 cups water
In a large non-stick skillet (preferably cast iron), heat oil and butter.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 4.5 g
- Cholesterol: 0.6 mg
- Sodium: 462.5 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.0 g
- Protein: 2.4 g
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