SPANISH RICE AND CORN RECIPES

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"QUICK ""SPANISH"" RICE WITH CORN" RECIPE - FOOD.COM



Quick and easy side dish. I do not add any salt to my dishes, you may want to add a pinch to the water tomato sauce mixture -- It's up to you.

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 5

1 cup instant rice
1 (8 ounce) can tomato sauce
1/4 cup corn (frozen is fine, thaw first)
2 teaspoons chili powder
2 teaspoons cumin powder

Steps:

  • In measuring cup, fill 2/3 c with tomato sauce, add water to equal a little over 1 cup.
  • In med.
  • saucepan, bring tomato sauce and water mixture to boil.
  • Add rice, corn, chili powder and cumin.
  • Cover, and remove from heat.
  • Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.

Nutrition Facts : Calories 255.2, FatContent 1.9, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 636.9, CarbohydrateContent 55, FiberContent 4.3, SugarContent 5.8, ProteinContent 6.6

SKILLET SPANISH RICE WITH CORNBREAD TOPPING RECIPE - FOOD.COM



Skillet Spanish Rice With Cornbread Topping Recipe - Food.com image

Put this easy veggie meal on the table in no time. Start with Zatarain's Spanish Rice with diced tomatoes, whole kernel corn and green chiles, and then add that glorious golden cornbread topping. Sprinkle with cheese and green onions, and let the feast begin.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 9

1 (7 ounce) package ZATARAIN'S® Spanish Rice
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 3/4 ounce) can whole kernel corn, undrained
1 (4 1/2 ounce) can chopped green chilies, undrained
1 (8 ounce) package corn muffin mix
1 -2 tablespoon finely chopped jalapeno pepper
1 cup shredded cheddar cheese
1/4 cup thinly sliced green onion

Steps:

  • Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
  • Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender.
  • Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted.

Nutrition Facts : Calories 218.7, FatContent 8.6, SaturatedFatContent 3.9, CholesterolContent 15.4, SodiumContent 429.6, CarbohydrateContent 29.7, FiberContent 3.5, SugarContent 8.9, ProteinContent 7.2

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"QUICK ""SPANISH"" RICE WITH CORN" RECIPE - FOOD.COM
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