Add some flavor to your weeknight dinners with this Cheesy Southwest Rice and Corn. It couldn't be simpler! Sauté your veggies and mix, then enjoy cheesy Southwest rice with red peppers, onion, corn and green chiles.
1/4 cup plus 1 Tbsp. chopped fresh cilantro, divided
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Let's Make It
Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.
Prepare using instant brown rice, following directions on package for how to cook the rice.
This versatile rice side dish is the perfect accompaniment to your favorite Mexican fare. And as a bonus, it contains colorful red peppers which provide a good source of both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 21g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.