Wednesday, May 27, 2009

Southwestern Rice

I got this recipe from my mother-in-law and it is a great one to take to a bbq or just as a side dish. We have it for dinner and make it a full meal by dishing it up into bowls and adding grilled chicken and avocado on top!


1 cup uncooked instant rice

1 can black beans rinsed and drained

1 can corn, drained

1 (1oz) packet ranch salad dressing and seasoning mix

3/4 cup diced Monterrey jack cheese ( I used shredded because that is what I had)

1/2 cup seeded, diced tomatoes

1/4 cup sliced green onions

handful chopped cilantro

1. Cook rice according to package. During last 5 minutes of cooking quickly uncover and add beans and corn. Cover immediately.

2. When rice is done, remove from heat and add seasoning mix and stir. Let stand 5 minutes then stir in cheese, tomato, onions and cilantro. Serve immediately.

* This is a very low-fat dish but for a little healthier you can use instant brown rice.... you can't even tell the difference!

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