Mexican Tomato Rice
From: Sandra, Wyoming, USA
Comments: Preparation time: 10 minutes
Cooking time: 10 minutes
If desired, use ground chicken or turkey instead of beef, green and/or red pepper instead of zucchini.
Can be served with 'nachos'................
Servings: 2
  • 1/2 pound [227 g] lean ground beef
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup [80 mL] frozen corn kernels
  • 1/4 teaspoon [1 mL] caraway
  • Chili seasoning, to taste
  • 1 [19-ounce / 540-mL] can stewed tomatoes
  • 1/2 cup [125 mL] beef broth
  • 1/2 cup [125 mL] minute rice
  • 2 green onions, finely chopped
  • In a non-stick saucepan, brown ground beef, chopped onion and minced garlic clove for 5 to 6 minutes; remove excess fat.
  • Mix in corn kernels, caraway, chili seasoning, stewed tomatoes and beef broth; bring to a boil.
  • Mix in minute rice; bring back to a boil, take away from heat, cover and let stand for 5 to 7 minutes.
  • Serve, garnished with chopped green onions.