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Mexican Rice Side

This rice dish is packed with corn, salsa, and chili powder. The best part? The cook time is only 10 minutes!
  • Cooking time10 min
  • Prep time5 min
  • Portions 4
recipe image Mexican Rice Side

Ingredients

  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 tsp. (5 mL) chili powder
  • 1/2 cup (125 mL) uncooked instant rice
  • 1 package (300 g.) frozen whole kernel corn, thawed
  • 1/2 cup (125 mL) water
  • 1/3 cup (75 mL) salsa

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Melt Becel® Buttery Taste margarine in large nonstick skillet over medium heat and cook chili powder, stirring constantly, 1 minute. Stir in rice and cook, stirring frequently, 1 minute. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to medium and cook covered until rice is tender and liquid is absorbed, about 5 minutes.
*Becel® Gold in Quebec. TIP: Use cooked fresh or canned corn instead of frozen corn.