Tex-Mex Rice

• Produce

  • 1 can Black beans
  • 1 can Corn

• Canned Goods

  • 3 cups Chicken broth

• Condiments

  • 1 cup Salsa

• Pasta & Grains

  • 1 1/2 cups Jasmine rice

• Baking & Spices

  • 2 tbsp Taco seasoning

• Dairy

  • 2 tbsp Butter

Found on togetherasfamily.com

Description

Ingredients

• 2 tablespoons butter
• 1 1/2 cups Jasmine rice, uncooked
• 3 cups chicken broth
• 1 cup salsa
• 2 tablespoons taco seasoning
• 1 can corn, drained
• 1 can black beans, drained and rinsed

Directions

• Put butter and rice into a large skillet pan (one with a lid) over medium-high heat. Cook together, stirring frequently, until the butter is melted. This will toast the rice slightly, you will smell it. Watch carefully, because it can burn quick.
• Add in the chicken broth, salsa, taco seasoning, corn, and black beans. Stir together. Bring to boil, it wont take long, and cover with lid.
• Turn heat to low and cook for 25 minutes.
• Take rice off the stove, fluff with a fork, and let sit for a few minutes before serving.