This rice recipe is family classic and pairs very well with all Mexican dishes.
- 2 tsp. olive oil
- 1 c. frozen corn
- 1 c. white rice
- 1 10 oz. can of Rotel tomatoes with chiles, drained and reserve the liquid
- enough chicken broth to make 2 c. of liquid
- salt and pepper to taste
- Heat olive oil over medium high heat in a skillet or sauce pan. Add the corn and cook for 2 minutes, then add the rice and cook until rice becomes chalky, about 2 to 3 minutes. Add the drained tomatoes and the 2 c. of liquid (reserved juice from tomatoes plus the broth). Depending on how flavorful your broth is, adjust seasoning with salt and pepper.
- Cover and bring to a boil, then reduce heat to low, and cook for 15 to 17 minutes, or until done.