Ingredients
- Servings: 4
- 2 cups instant rice
- 1 (14 ounce) can chicken broth
- 1/2 cup picante sauce
- 1/2 cup corn
- shredded cheddar cheese
Recipe
- 1 in a medium saucepan, combine chicken broth and picante sauce. bring to a boil. stir in uncooked rice and corn. remove from heat, cover and let stand until rice is cooked and all moisture is absorbed (about 5 minutes). fluff with fork and top with cheddar cheese.
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