Mexican Red Rice

A vibrant and simple side that’s tasty with baked or grilled chicken, tacos and flank steak.

Serves

6
Prep Time
5 min.
Cook Time
20 min.

A vibrant and simple side that’s tasty with baked or grilled chicken, tacos and flank steak.

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

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.

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