Mexican Rice

Makes 8 Servings

26 Member Ratings


1 small green pepper, diced
1 onion, chopped
1 Tbsp oil
1 pkg (10 oz.) frozen sweet corn, thawed
1 cup mild salsa
1 cup chicken broth
1 1/2 cups Minute® White Rice, uncooked
1/4 cup shredded Cheddar cheese


  • COOK and stir pepper and onion in hot oil in saucepan until tender but not browned.
  • ADD corn, salsa and broth; bring to boil.
  • STIR in rice; cover. Remove from heat. Let stand 5 minutes.
  • ADD cheese; fluff with fork.