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Location: Texas, United States

Friday, June 03, 2011

Mexican Rice With Corn

From I thought it was even better the second day.

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
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. Stir in salt.

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: 8



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