Mexican Rice Side

  • Cooking time10
  • Prep time5
  • Servings4
recipe image Mexican Rice Side

Ingredients

  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 tsp. chili powder
  • 0.5 cup uncooked instant rice
  • 1 package (300 g.) frozen whole kernel corn, thawed
  • 0.5 cup water
  • 0.33 cup salsa

  • Calories170
  • Calories from Fat60
  • Total Fat7 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Cholesterol0 mg
  • Sodium190 mg
  • Total Carbs26 g
  • Dietary Fiber2 g
  • Sugars2 g
  • Protein3 g
  • Calcium2 %
  • Iron6 %
  • Omega-30.47 g
  • Omega-61.8 g
  • Vitamin C8 %
  • Vitamin A15 %

Instructions

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.