Better Spanish Rice

Yield: 4 servings
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  • 2 cup(s) 5-minute White Rice
  • 2 cup(s) Chicken broth
  • 2 tablespoon(s) Chopped Cilantro
  • 2 tablespoon(s) Chopped yellow onion
  • 3 tablespoon(s) Chucky-style Salsa
  • 3 tablespoon(s) Petite diced tomatoes with jalapeno
  • 2 tablespoon(s) Vegetable oil
  • 3 tablespoon(s) Yellow Corn


  1. Chop onion put in pan with oil. Cook until onions start to turn golden.

  2. Add chicken broth and rice, mix well so all the rice is wet. Leave uncovered.
  3. Add corn, diced tomatoes, salsa and cilantro.

  4. Continue stirring occasionally until all the liquid boils off.

  5. Serving tip: Top with shredded Mexican (cheddar/jack) cheese.
January 2011

This recipe is a personal recipe added by Toni312 and has not been tested or endorsed by MyRecipes.

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