Friday, March 20, 2009

Spanish Rice

2 cups chicken broth (about 1 full can)
1 cup long grain rice, uncooked
1 packet taco seasoning
1/3 c salsa
1/3 c corn
1/3 c black beans

Boil chicken broth and taco seasoning. Once it comes to a boil, add rice, salsa, corn and black beans. Turn heat to low and cover. Cook on low, undisturbed, for 25 minutes. Toss and serve.

*This is a really yummy recipe! I doubled the recipe and used a full can of corn and black beans, both drained. It's VERY important that you leave the rice alone or it won't cook all the way through! Once you put the lid on, put the timer on and DON'T TOUCH IT! We won't talk about who opened the lid...


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