Easy Mexican Rice

Easy Mexican Rice

Easy Mexican Rice

1 cup rice
1 tablespoon olive oil
2-3 tablespoons salsa
2 cups chicken broth or water
1 cup whole kernel frozen corn

Sauté rice in olive oil until lightly browned.
Add salsa, stirring to coat rice.
Cook until liquid from salsa has evaporated.
Add broth and corn; turn the heat to low, cover, and simmer about  20 minutes, until the liquid is absorbed and rice is tender.

1 comment:

  1. I cannot make mexican/spanish rice properly. Have tried so many times. I just do what the Happy Housewife taught me and sub 1 cup salsa for 1/2 cup of the water - it's all I can do :-)


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