Taco Rice - Mexican Side Dish for Tacos and Burritos

This delicious corn rice medley is a wonderful side dish, but also works well as a filling for tacos or burritos.

  • 2 Tablespoons butter
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 1 (15.25 ounce )can Southwest corn with poblano and red peppers
  • 1 (4-ounce) can mild chopped green chiles
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon fresh cilantro, chopped

  1. In a large saucepan, over medium heat melt the butter.
  2. Add the rice and cook for about 2 minutes, stir frequently.
  3. Stir in the remaining ingredients through the black pepper, bring to a boil.
  4. Cover and reduce heat. Simmer for 15 to 20 minutes until the liquid is absorbed. Remove for the heat and allow to sit covered for 5 minutes.
  5. Stir in the cilantro and enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 432mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 2g