December 9, 2010

Mexican Corn & Mexican Rice

I posted the Mexican Chicken & Rice Bowl the other night and let me just clarify, that was totally a spur of the moment recipe because I didn't feel like dealing with the 2 sides that I normally cook with that. For tonight's post, I figured that I should go ahead and post the sides I normally make. Since the chicken is so easy, one of the sides takes a little bit of chopping (but don't worry, it's the only thing in the whole meal that includes something more than pouring and mixing). The 2 sides are Mexican Corn and Mexican Rice. The corn takes a few extra minutes to prep but cooks very fast and of course like any rice, this rice takes about 20-25 minutes to cook but the prep takes just a few seconds!! I hope you enjoy these as much as we do!!!

Mexican Corn

4 servings of frozen corn kernels
3/4c. water
3T butter
1 green bell pepper-chopped
1 tomato-chopped
2T chili powder
S&P to taste

Place frozen corn, water, butter, chili powder, salt and pepper in a small sauce pan and cook on medium heat for about 8 minutes. At this point the corn is ready to eat but we're going to add just a little bit more to it. Add the tomato and green bell pepper. Stir and let sit on the heat for just a couple of minutes, not too long because you don't want the tomato to get mushy!!!

Mexican Rice

2c. Rice (preferably white)
3 1/2c. Water
1c. of your favorite salsa (Pace Salsa works well)

Place all of the ingredients in a pot and cover. Cook just like you would normally cook rice. Stir occasionally because you may want to add more water or salsa a couple of times during cooking if rice begins to stick.

ENJOY!!!! :)

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