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Easy Spanish Rice
Send to friendPresented by Chef Todd Leonard
Prep Time
20 minutes
Yield
3 servings
Source
Source
Chef Todd Leonard
Ingredients
- 1⁄2 c thrive chopped onions (fd)
- 1 c thrive red & green bell peppers
- 1 1⁄2 c water
- 1 c thrive sweet corn (fd)
- 1⁄2 c salsa
- 1⁄2 c thrive diced tomatoes (fd), reconstituted
- 1 1⁄4 c thrive chicken broth, reconstituted from thrive chicken bouillon
- 1 1⁄2 c thrive instant white rice
- 3⁄4 c thrive shredded colby cheese (fd)
- 1⁄4 t cumin
- 1⁄4 t chili powder
Instructions
In a 2-quart saucepan, cook the peppers, onions, and corn in the water until browning occurs. Add salsa and chicken broth to the pot and bring to a simmer. Stir in rice and cheese; cover and let stand for 10 minutes. Fluff with a fork and serve.
