Mexican Red Rice by
Source: http://www.delmonte.com/recipes/detail/mexican-red-rice
Ingredients
2 Tbsps. butter, divided
1 cup diced onion
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained
1 can (14.5oz.) Del Monte® Diced Tomatoes [or Del Monte® Diced Tomatoes with Garlic & Onion], not drained
¾ cup uncooked instant brown rice
¾ cup water
2 tsps. smoked paprika
1 tsp. cumin
⅓ cup chopped fresh cilantro
½ tsp. salt, optional
Instructions
Directions
1. Heat 1 Tbsp. butter in a large non-stick skillet over medium-high heat. Cook onion 7 minutes or until beginning to brown on edges, stirring occasionally.
2. Stir in corn, tomatoes, rice, water, paprika and cumin. Bring to a boil over medium-high heat, reduce heat to medium-low, cover and simmer 12 minutes or until liquid is absorbed and rice is done.
3. Remove from heat; stir in remaining 1 Tbsp. butter and cilantro. Season to taste with salt, if desired.
1. Heat 1 Tbsp. butter in a large non-stick skillet over medium-high heat. Cook onion 7 minutes or until beginning to brown on edges, stirring occasionally.
2. Stir in corn, tomatoes, rice, water, paprika and cumin. Bring to a boil over medium-high heat, reduce heat to medium-low, cover and simmer 12 minutes or until liquid is absorbed and rice is done.
3. Remove from heat; stir in remaining 1 Tbsp. butter and cilantro. Season to taste with salt, if desired.