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tex-mex rice with corn

(4 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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

(4 ratings)
yield 9 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For tex-mex rice with corn

  • 1 sm
    onion, chopped (about 1/2 cup)
  • 1/2 sm
    green bell pepper, chopped
  • 2 tsp
    olive oil
  • 2
    garlic cloves, minced
  • 1 c
    uncooked long-grain rice
  • 1 c
    chunky salsa
  • 1 can
    14-oz can low-sodium fat-free chicken broth
  • 1 c
    frozen whole corn kernels
  • 1 tsp
    chicken bouilion granules
  • 1/4 tsp
    pepper

How To Make tex-mex rice with corn

  • 1
    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.
  • 2
    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.
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