Mexican Rice Side

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


  • 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


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.