Southwest Rice Pilaf
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
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts3/4 cup: 194 calories, 4g fat (2g saturated fat), 10mg cholesterol, 514mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 4g protein.
Originally published as Mexi-Rice in Simple & Delicious April/May 2012
Follow along as we show you how to make these fantastic recipes from our archive.