"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti
~ Luciano Pavarotti
- Appetizers & Dips
- Entrees
- Side Items & Salads
- Southern Recipes
- Easy Baked Beans
- Blackeyed Peas
- Broccoli and Cauliflower Salad
- Brown Gravy
- Christmas Salad
- Collard Greens
- Cornbread Dressing
- Fried Corn
- Fried Green Tomatoes
- Fruit Salad With Banana Dressing
- Grits Casserole
- Mexican Supper Rice
- Pan Fried Squash
- Ramen Noodle Coleslaw
- Southern Potato Salad
- Spinach Cheese Bake
- Sweet Potato Souffle
- Turnip Greens
- Low Fat Recipes
- Southern Recipes
- Breads
- Desserts
- Snacks
- Beverages
Mexican Supper Rice
2 cups regular rice
1 small can Rotel tomatoes or half a large can of diced tomatoes with chilies
1 can whole kernel corn (drained)
2 tablespoons of taco seasoning from a packet
1 can chicken broth
Water
Make 6-8 servings of rice in rice cooker or on stove top as you normally would except: use 1 can chicken broth as part of the 'water' needed. Add enough water to equal the amount of liquid needed according to your rice cooker directions or your usual recipe. (approx. 3 cups)
Before starting the cooker, add tomatoes, taco seasoning, and corn. Stir.
Cook according to rice cooker directions, or as you normally cook rice on the stove top. Fluff with fork before serving.
Goes great with tacos, burritos, or Cowboy Chicken!