Salsa Rice with Corn

Salsa Rice with Corn




5 min


18 min


white rice 2 cups
tomato salsa 2 cups
stock 2 1/2 cups
frozen or fresh corn 1/2 cup

Salsa Rice with Corn is the perfect side dish for any Mexican or Southwest dinner. I also use it in the bottom of burrito bowls.

  1. Place all of your ingredients into a sauce pan and stir to combine. I recently discovered this salsa and it is perfect in this rice. 
  2. Place over medium high heat until the liquid begins to boil.
  3. Turn down the heat to a very low if not off if you’re cooking on an electric stove and put the lid onto the pot.
  4. Cook for about 10-15 more minutes with the lid one.
  5. When all of the liquid is absorbed, fluff with a fork, and serve.


The Teacher's Table

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