Tex-Mex Rice

May 09, 2016

This tender rice with tons of flavor simmers on the stove top to perfection. Add in some black beans and corn, and you have a hearty and delicious side dish. Perfect with enchiladas.

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

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....
See the full directions on my site

Nutritions

Calories
2704

Sodium
5455mg
227% DV

Fat
28g
44% DV

Protein
111g
222% DV

Carbs
492g
167% DV

Fiber
77g
310% DV