Thursday, August 8, 2013

Mexican Rice with Corn

2 cups white long grain rice, uncooked
1 Tbsp vegan butter
1 Tbsp oil
1/2 white onion, chopped
1 c frozen organic non- GMO corn
14 oz diced tomatoes
2 cloves garlic, finely chopped
2 cups water
salt and pepper to taste

1. Heat oil and butter.
2. Add rice and sauté, stirring often, until oil is absorbed and golden color.
3. Add onion, garlic, tomatoes, corn, water and bring to boil.  Cover and reduce to simmer.
4. Simmer for 20 min or until rice is tender and fluffy

*served this with Tequila pork 

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