Mexican

Mexican Rice with Corn is for Side Dish.

Mexican Rice with Corn takes 10 minutes to prepare.

Mexican Rice with Corn takes 30 minutes to cook.

Mexican Rice with Corn makes 8 servings.

The ingredients for Mexican Rice with Corn are:

2 cups white long grain rice, uncooked
1 TB Light Butter
2 TB olive oil or vegetable oil
1/2 cup white onion, chopped
1 cup frozen yellow corn kernals
1 can (14.5 oz) diced tomatoes
3 cloes garlic, finely chopped
1 ts salt
2 TB fresh cilantro, chopped
2 cups water

Here is how you make Mexican Rice with Corn:

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: 8Recipe submitted by SparkPeople user COREYLOVE.

The nutritional information for Mexican Rice with Corn is:

• Servings Per Recipe: 8
• 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

Mexican Rice with Corn is Mexican cuisine.