Easy Tex-Mex Rice Recipe

4.5 2 2
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Easy Tex-Mex Rice Recipe

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4.5 2 2
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 5 minutes, rotating once. Stir; microwave 2-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 30-60 seconds or until cheese is melted. Let stand for 5 minutes. Yield: 4-5 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Easy Tex-Mex Rice in Country Woman May/June 2002, p35

Nutritional Facts

3/4 cup: 292 calories, 8g fat (5g saturated fat), 24mg cholesterol, 672mg sodium, 40g carbohydrate (4g sugars, 8g fiber), 12g protein.

  • 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
  1. In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 5 minutes, rotating once. Stir; microwave 2-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 30-60 seconds or until cheese is melted. Let stand for 5 minutes. Yield: 4-5 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Easy Tex-Mex Rice in Country Woman May/June 2002, p35

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MY REVIEW
bunnygirl6489 User ID: 2598839 85262
Reviewed Aug. 5, 2014

"This was very good, which surprised me a little, based on the limited number of ingredients. Next time I might throw in some taco meat to make it a full meal but this was very good on its own. My own picky eaters gave it a thumbs-up! I will definitely be using this recipe again."

MY REVIEW
HBcook User ID: 2966570 132388
Reviewed Feb. 24, 2010

"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."

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