Brown Rice with Corn & Chilies
1 cup Riceland Natural Brown Rice
1 10-ounce can whole kernel corn, undrained
1 10-ounce can Rotel
1.5 corn cans of water
1 1-ounce packet taco seasoning
- In a medium stockpot, combine the brown rice, corn, Rotel, water and taco seasoning.
- Bring mixture to a boil; reduce heat to low, cover and cook for 35 minutes.
- Remove the lid and cook 10 minutes more or until liquid is almost completely absorbed. Let stand 10 minutes before serving.
TIP: Add browned hamburger and cubed American processed cheese product or shredded Mexican blend cheese to the finished recipe for a complete meal.
From our "Riceland Collection" cookbook