Southwest Rice Pilaf Recipe
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
- 1. Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt. Yield: 6 servings.
3/4 cup equals 194 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 514 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.
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