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