Easy Taco Rice with Southwest Corn and Green Chiles
A flavorful taco rice made with long grain rice,Southwest corn, green chiles, and a blend of spices, perfect as a side dish forany Mexican or Tex-Mex meal.
Ingredients
- 2 tablespoons butter
- 1 cup long grain rice
- 2 cups chicken broth
- 1 15.25-ounce can Southwest corn with poblano and red peppers, drained
- 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 tablespoons fresh cilantro chopped
Instructions
Toast the Rice:
- In a medium saucepan, melt the butter over medium heat.
- Add the rice and cook, stirring frequently, for about 2-3 minutes, or until the rice is lightly toasted and golden brown.
Cook the Rice:
- Stir in the chicken broth, Southwest corn with poblano and red peppers, chopped green chiles, chili powder, cumin, garlic powder, dried oregano, salt, and black pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed.
Finish and Serve:
- Once the rice is cooked, remove it from the heat and fluff with a fork. Stir in the fresh chopped cilantro for a burst of color and flavor.
- Serve the taco rice as a side dish with your favorite tacos, grilled meats, or even as a base for burrito bowls.
Nutrition
Calories: 250kcal
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