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!
Graphics
by Graphics Garden
