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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in large non-stick skillet over medium heat. | 2. Dump diced onion into skillet and season lightly with salt and pepper to taste. Let the onion saute for a minute or two, stirring regularly. | 3. Add drained corn to the skillet and give a good stir. Again, season with salt and pepper very lightly. Continue cooking corn and onion until onion is cooked through and corn is lightly browned and caramelized. | 4. Add the packet of Spanish rice and the amount of water called for on the package (but not the oil!). | 5. Stir well, cover skillet with lid and reduce heat to lowest setting. | 6. Let cook 7-10 minutes or until rice is tender and all juices have been absorbed, stirring occasionally. | 7. Serve with your favorite Mexican flavored chicken and a salad for a well rounded meal! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish rice mix	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
vidalia onion	1		diced	-	-	-	-
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.