Taco Rice
This easy taco rice recipe combines tender long-grain rice, zesty corn, green chiles, and spices for a quick, flavorful side dish or taco filling ready in just 30 minutes.
Servings 6
Ingredients
- 2 tablespoons butter
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can Southwest-style corn with poblano and red peppers (15.25 oz.)
- 1 can mild chopped green chiles (4 oz.)
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro chopped
Instructions
- In a large saucepan over medium heat, melt the butter.
- Add the rice and cook for about 2 minutes, stirring often.
- Stir in the chicken broth, corn, green chiles, and all the seasonings (through black pepper). Bring to a boil.
- Cover, reduce the heat, and simmer for 15 to 20 minutes, or until the liquid is absorbed.
- Remove from the heat and let the rice sit, covered, for 5 minutes.
- Fluff with a fork, stir in the chopped cilantro, and serve.
Nutrition
Serving: 1 | Calories: 230kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 229mg | Fiber: 2g | Sugar: 3g