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Mexican Rice Side

  • Cooking time10 min
  • Prep time5 min
  • Recipe serves 4
recipe image Mexican Rice Side

Ingredients

  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 tsp. chili powder
  • 1/2 cup uncooked instant rice
  • 1 package (300 g.) frozen whole kernel corn , thawed
  • 1/2 cup water
  • 1/3 cup salsa
Calories170.00
Calories from Fat60.00
Total Fat7.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Cholesterol0 mg
Sodium190 mg
Total Carbs26.00 g
Dietary Fiber2.0 g
Sugars2.00 g
Protein3.00 g
Calcium2 %
Iron6.00 %
Omega-30.47 g
Omega-61.80 g
Vitamin C8.0 %
Vitamin A15.0 %

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.