Prep 5 mins
Cook 10 mins
A quick, easy side dish for your family's favorite Mexican dishes.
- 2 cups instant rice
- 1 (14 ounce) can chicken broth
- 1⁄2 cup picante sauce
- 1⁄2 cup corn
- shredded cheddar cheese
- In a medium saucepan, combine chicken broth and picante sauce. Bring to a boil. Stir in uncooked rice and corn. Remove from heat, cover and let stand until rice is cooked and all moisture is absorbed (about 5 minutes). Fluff with fork and top with cheddar cheese.
Quick, Easy and delicious. I had no idea that spanish rice could be made so quickly. Made for PAC Fall 2012.