Yield: 3 Servings
Measure | Ingredient |
---|---|
1 cup | Long-grain rice; raw |
12 ounces | Salsa; mild |
1 tablespoon | Olive oil |
11 ounces | Mexican style corn; serving, with juice |
½ teaspoon | Salt |
1¼ cup | Water |
2 tablespoons | Fresh cilantro; for garnish |
Spray rice cooker with nonstick spray. Add all ingredients except cilantro, stir, cover and cook. When liquid has evaporated, lift cover, quickly stir and replace cover. Allow to steam for 8 to 10 minutes before serving. Spoon into a warm serving dish, garnish with fresh cilantro and serve.
Good (6/97)
Recipe by: The Versatile Rice Cooker by Bob & Coleen Simmons Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997