Monday, August 2, 2010

Mexican Fiesta Rice

I had this idea for a side dish, I was serving Mojo marinated pork tenderloin. It turned out great so I'm sharing it here!

  • 3 cups cooked rice (I started with 1 cup of Riceland white rice, 2 cups water, a tsp of butter or olive oil, and a tsp of Minor's Chicken Base, bring to rolling boil, cook for 15 minutes with tight fitting lid)
  • 1 can black beans, rinsed
  • 1 small can sweet corn, drained (may substitute frozen corn, LOVE Trader Joe's Roasted Corn)
  • 1 cup diced fresh red pepper
  • 1 fresh jalapeno pepper, seeds and ribs removed, finely diced
  • 1 can Ro-tel Tomatoes with Lime and Cilantro

Place all ingredients except rice, in a large bowl. Cook the rice, and dump it over the other ingredients when still warm and stir. Taste test for seasoning. Mine did not need any additional salt, but add to your liking. I did sprinkle a little red wine vinegar over the top to brighten up the flavors. This may be served warm or cold. It was also great the next day! This is one of those recipes that you can use pretty much anything in your pantry. ENJOY!

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