298 salsa rice corn Recipes

boneless chicken breast , cut into bite sized pieces, spanish rice mix (i use lipton or knorr), canola oil, chili powder, frozen sliced bell peppers, onion, diced, salsa, frozen corn, colby-monterey jack cheese , shredded cheese blend

chicken breast, boneless, skinless, salsa, fresh, corn, frozen, black beans, dry, pepper , jalapeno, minced, cilantro, white rice, water

uncooked chicken breasts, olive oil, garlic cloves, crushed, water, canned black beans, drained and rinsed, salsa, frozen corn, thawed, precooked brown rice, preheated, table salt , to taste, ground black pepper , to taste

boneless skinless chicken breast , cut into 1/2 inch pieces, canola oil, fresh mushrooms, sliced, green pepper, chopped, onion, chopped, celery, chopped, frozen corn, thawed, garlic clove, minced, salsa, white rice, cooked (i prefer jasmine), reduced-fat cheddar cheese, shredded, sour cream, i use reduced fat

oil, skinless chicken breast halves, salsa, water, frozen corn, ricotta cheese, minute rice, uncooked, cheddar cheese, shredded

rice, regular or instant, black beans, drained, prepared salsa, frozen corn, thawed, chopped fresh cilantro leaves, salt and freshly ground black pepper

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn kernels, drained, canned, red kidney beans, drained and rinsed, grain rice, ground turkey, vegetable oil, shredded colby cheese (optional), canned, reduced-sodium chicken broth, chunky salsa, mild

corn kernels, drained, canned, red kidney beans, drained and rinsed, grain rice, ground turkey, vegetable oil, shredded colby cheese (optional), canned, reduced-sodium chicken broth, chunky salsa, mild

water, uncooked long-grain brown rice, salt, frozen corn kernels, thawed, green onions, finely chopped, red bell pepper, finely chopped, green bell pepper, finely chopped, coarsely chopped pimiento-stuffed green olives, deveined peeled large shrimp, thick and chunky salsa (medium heat ), olive oil, fresh lime juice, ground cumin, grated lime peel, lime wedges

grain white rice, corn oil, yellow onion, minced garlic cloves, salsa, chicken broth, salt, pepper

salsa, black beans, rinsed & drained, corn (add the drained liquids in with the 2 cup hot water), white rice, water, taco seasoning, chicken breasts , cut into strips

vegetable oil, ground turkey, grain rice, canned red kidney beans, drained and rinsed, corn kernels, drained, canned reduced-sodium chicken broth, chunky salsa, mild, shredded colby cheese (optional)

frozen corn, thawed, onion, chopped, green pepper, sliced, canola oil, garlic cloves, minced, chili powder, ground cumin, black beans, rinsed and drained, brown rice, cooked, flour tortillas (8-inch), cheddar cheese, shredded, low-fat plain yogurt, green onions, sliced, salsa

cooked wild rice, ears corn , kernels removed, flour, milk, egg, chopped green onion, chopped red bell pepper, minced fresh parsley, salt, vegetable oil, tomatillo salsa

instant brown rice, scallions, trimmed and sliced, minced garlic, chopped fresh thyme or 1/2 tsp dried thyme leaves, crushed, frozen corn, fresh whole wheat breadcrumbs, salt, fresh ground pepper, eggs, extra virgin olive oil, divided, black beans, rinsed, salsa

rice-a-roni , spanish rice flavor, ground beef (lean), onion, chopped, green pepper, diced, beef broth plus 1 can water (in empty broth can), pinto beans, drained (you can use light red kidney beans if you prefer), crushed tomatoes, corn, drained, diced green chilies, chili powder (i used 2), sliced green onion , grated cheese, salsa and sour cream for garnish

rice, cooked, black beans, corn, celery rib, diced finely, tomato, diced, red onions, diced finely, cilantro leaf (reserve some for garnish), salsa , i like it hot. (for garnish), red wine vinegar, balsamic vinegar, lime , juice of, sea salt, pepper , coarsly ground