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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I don't know that this is even remotely close to being a Mexican recipe but it is a very colorful dish and I serve it when our dinner group gets together and we do a Mexican theme. To make it more hearty you can add a 15 oz drained can of black, pinto or kidney beans! Ingredients:
2 tablespoons margarine or 2 tablespoons butter |
1 large garlic clove, minced |
1 cup uncooked long grain white rice |
1 (14 1/2 ounce) can chicken broth |
1/2 cup corn (i use frozen) |
1/3 cup chopped green bell pepper |
3 plum tomatoes, chopped |
1/4 cup sliced green onion |
Directions:
1. Melt margarine in a saucepan over medium heat. Add garlic and cook stirring for 1 minute. Add rice, stir to coat. Add broth; bring to boil. Reduce heat, cover and simmer 15 mintues.
2. Stir in corn, bell pepper and tomatoes. (Beans if you like) Cook an additional 5-10 minutes or until rice tender and liquid is absorbed.
3. Stir in onions right before serving.
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