Mexican Rice Side

Mexican Rice Side

Prep Time5 mins Cook Time10 mins Makes 4 Yield_measureservings

This rice dish is packed with corn, salsa, and chili powder. The best part? The cook time is only 10 minutes!

Ingredients List

  1. 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  2. 1 tsp. (5 mL) chili powder
  3. 1/2 cup (125 mL) uncooked instant rice
  4. 1 package (300 g.) frozen whole kernel corn, thawed
  5. 1/2 cup (125 mL) water
  6. 1/3 cup (75 mL) salsa

Directions

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.

Nutritional Information

Calories

170 (1 serving)

Calories from Fat

60 (1 serving)

Total Fat

7g (1 serving)

Saturated Fat

1g (1 serving)

Sodium

190mg (1 serving)

Total Carbs

26g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

2g (1 serving)

Protein

3g (1 serving)

Calcium

2% (1 serving)

Iron

6% (1 serving)

Omega-3

0.47g (1 serving)

Omega-6

1.8g (1 serving)

Vitamin C

8% (1 serving)

Vitamin A

15% (1 serving)