 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy! relates Janesville, Wisconsin contributor, Sandra Castillo. Ingredients:
2 cups uncooked instant rice |
2 cups water |
1/2 teaspoon garlic powder |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
dash pepper |
1 can (16 ounces) chili beans, undrained |
1 can (11 ounces) mexicorn, drained |
1 can (10 ounces) diced tomatoes and green chilies, drained |
1/2 cup salsa |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
2. Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
|
|