Southwestern Rice

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6

Reviews (3)

Rated 4.6667/5 based on 3 customer reviews

Step By Step

Ingredients (7)

½ cup tomatoes seeded, diced
½ cup sliced green onions
¾ cup diced Monterey Jack cheese
1 can (15 ounces) black beans rinsed, drained
1 can (8 ounces) corn drained
1 cup converted rice uncooked
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Steps (2)

Step 1
Cook rice according to package directions, omitting salt. During last five minutes of cook time, quickly remove lid and add beans and corn; replace lid immediately. When rice is done, remove saucepan from heat; add dressing mix and stir. Let stand 5 minutes.
Step 2
Stir in cheese, tomatoes and green onions. Serve immediately.

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(3)

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Rated 5 out of 5 by RIKM from Southwestern Rice This a great side for a 'Mexican' dinner- we substituted cooked brown long-grain rice for the 'converted rice'- it was delicious!...had the left-overs in taco shells for the next day lunch.

Date published: 2014-04-13

Rated 5 out of 5 by fgkg from Tasty We made this to have as a side dish. We added some grated cheddar into the dish and then topped it with a small amount of sour cream. Tasted great.

Date published: 2014-02-20