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Tex-Mex Rice with Corn

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Jazz up a weeknight dinner with this Tex-Mex-inspired side. Serve it alongside quesadillas, and you've got a winner!

Serves: 3

Preparation Time: 6 min

Cooking Time: 15 min

What You'll Need:
  • 1/3 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 (5.4-ounce) package Mexican-flavored rice orzo blend
  • 1 1/2 cups water
  • 1/2 cup chunky salsa
  • 1/2 cup frozen whole kernel corn
  • 1/2 cup shredded Cheddar cheese
What To Do:
  1. Saute onion and garlic in hot oil in medium saucepan over medium-high heat 3 minutes.
     
  2. Add rice and next 3 ingredients; bring to boil. Reduce heat to low; cover and simmer 7 minutes or until rice is tender and most of water is absorbed. Sprinkle with cheese; cover and let stand 3 minutes or until cheese is melted.
     

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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