Great side dish for all your Mexican Entrees.
Mexican Rice With Corn
- 2 tbsp. light olive oil
- 1/4 cup red onion diced
- 1 large clove garlic chopped fine
- 1 1/2 cups long grain rice uncooked
- 1 can petite diced tomatoes (14 1/2 ounce)
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley (Italian/cilantro)
- 1/2 tsp. salt
- 1/4 tsp. ground cumin seed
- 1 - 15 oz. canned corn
Heat the oil in a large saucepan over medium heat. Add the chopped onion and saute for 1 minute. Add the chopped garlic and saute for another minute, stirring often. Add the rice and stir fry for another 3 to 4 minutes until rice is a golden brown color. Remove from heat.
Stir in the diced tomato (liquid and all), as well as the broth, salt, ground cumin, and parsley. Drain the liquid from the canned corn and stir the corn into the mixture. Bring the rice mixture up to a simmer, cover and let simmer for 20 minutes or until all the liquid has been absorbed. Fluff the rice with a fork before serving.
Did you know: Rice is grown on every continent on earth except Antarctica. Just one more reason not to move to Antarctica.