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Mexican Red Rice

Summary

A vibrant and simple side that’s tasty with baked or grilled chicken, tacos and flank steak.

What You Need

  • 2 Tbsps. butter, divided
  • 1 cup diced onion
  • 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
  • 1 can (14.5 oz.) Del Monte® Diced Tomatoes [or Del Monte® Diced Tomatoes with Garlic & Onion], not drained
  • ¾ cup uncooked instant brown rice
  • ¾ cup water
  • 2 tsps. smoked paprika
  • 1 tsp. cumin
  • ⅓ cup chopped fresh cilantro
  • ½ tsp. salt, optional

Instructions

  1. HEAT 1 Tbsp. butter in a large non-stick skillet over medium-high heat. Cook onion 7 minutes or until beginning to brown on edges, stirring occasionally.
  2. STIR in corn, tomatoes, rice, water, paprika and cumin. Bring to a boil over medium-high heat, reduce heat to medium-low, cover and simmer 12 minutes or until liquid is absorbed and rice is done.
  3. REMOVE from heat; stir in remaining 1 Tbsp. butter and cilantro. Season to taste with salt, if desired.
Cooking time (duration)

Prep Time: 5 min, Cook Time: 20 min

Number of servings (yield)

6

Category

Appetizer

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