Mexican Festival Rice

Name: Mexican Festival Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 3/4 cups, 5 serving(s)
Ingredients: 2 tablespoons margarine or 2 tablespoons butter; 1 large garlic clove, minced; 1 cup uncooked long grain white rice; 1 (14 1/2 ounce) can chicken broth; 1/2 cup corn (I use frozen); 1/3 cup chopped green bell pepper; 3 plum tomatoes, chopped; 1/4 cup sliced green onion

Recipe by QueenJellyBean

I don't know that this is even remotely close to being a Mexican recipe but it is a very colorful dish and I serve it when our dinner group gets together and we do a Mexican theme. To make it more hearty you can add a 15 oz drained can of black, pinto or kidney beans!

READY IN: 35mins

SERVES: 5

YIELD: 3 3/4 cups

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons margarine or 2 tablespoons butter
1

large garlic clove, minced
1

cup uncooked long grain white rice
1

(14 1/2 ounce) can chicken broth
¹⁄₂

cup corn (I use frozen)
¹⁄₃

cup chopped green bell pepper
3

plum tomatoes, chopped
¹⁄₄

cup sliced green onion

DIRECTIONS

Melt margarine in a saucepan over medium heat. Add garlic and cook stirring for 1 minute. Add rice, stir to coat. Add broth; bring to boil. Reduce heat, cover and simmer 15 mintues.
Stir in corn, bell pepper and tomatoes. (Beans if you like) Cook an additional 5-10 minutes or until rice tender and liquid is absorbed.
Stir in onions right before serving.