Yield: 3 Servings
|1 cup||Long-grain rice; raw|
|12 ounces||Salsa; mild|
|1 tablespoon||Olive oil|
|11 ounces||Mexican style corn; serving, with juice|
|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.
Recipe by: The Versatile Rice Cooker by Bob & Coleen Simmons Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997