Mexican festival rice
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | large | Garlic clove; minced |
| 1 | cup | Long-grain white rice; Uncooked |
| 1 | can | (14.5 oz) Reduced sodium chicken broth |
| ½ | cup | Corn |
| ⅓ | cup | Chopped green bell pepper |
| 3 | Italian plum tomatoes; Chopped | |
| ¼ | cup | Green onion; Sliced |
Directions
1. Melt butter in medium saucepan over medium heat. Add garlic and stir 1 minute. Add rice; stir to coat with margarine. Add broth; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
2. Stir in corn, bell pepper and tomatoes. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in onions.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 567 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998
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