Southwest Rice Pilaf Recipe
Southwest Rice Pilaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to combine the starch and vegetable in my side dishes. This one’s tasty with tacos and fajitas—two of my family’s favorite meals. —Martha Ulfelder, Southborough, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked instant rice
  • 1 can (11 ounces) Mexicorn, drained
  • 1/3 cup minced fresh cilantro
  • 2 tablespoons butter
  • 1/2 teaspoon salt

Directions

Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt. Yield: 6 servings.
Originally published as Southwest Rice Pilaf in Simple & Delicious April/May 2012, p58

Nutritional Facts

3/4 cup: 194 calories, 4g fat (2g saturated fat), 10mg cholesterol, 514mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 2 cups uncooked instant rice
  • 1 can (11 ounces) Mexicorn, drained
  • 1/3 cup minced fresh cilantro
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  1. Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt. Yield: 6 servings.
Originally published as Southwest Rice Pilaf in Simple & Delicious April/May 2012, p58

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