Easy Tex-Mex Rice Recipe

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My daughter shared this satisfying rice recipe with me. It's appealing to the eye as well as the taste buds.—Margaret Blair, Lorimor, Iowa

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Easy Tex-Mex Rice Recipe

Prep/Total Time: 20 min.

Yield: 4-5 Servings

10 10 20

Ingredients

2 cups cooked brown rice
1-1/2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 tablespoons chopped ripe olives
1 teaspoon chili powder
1 cup (4 ounces) shredded cheddar cheese

Directions

In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. Yield: 4-5 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (3/4 cup) equals 292 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 672 mg sodium, 40 g carbohydrate, 8 g fiber, 12 g protein.

Originally published as Easy Tex-Mex Rice in Country Woman May/June 2002, p35

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Easy Tex-Mex Rice

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Reviewed on Feb. 24, 2010 by HBcook

This is a really easy and good side dish to serve with a southwestern or Mexican meal. I bought Uncle Ben's Brown rice that is precooked so it was even easier. I halved the recipe but it needed more rice so I used 2 cups and it was perfect.