Made this for dinner last night and it was a hit, so I thought I'd share
it. It's made in a rice cooker, but I don't see why it couldn't be made on
top of the stove or in the microwave.
San Antonio Rice adapted from recipe in "Versatile Rice Cooker by Bob &
1 cup uncooked long-grain rice (I used Uncle Ben's)
12 oz. carton fresh salsa
11 oz. can Mexicorn with juice
1/2 tsp. cumin
1/2 tsp. salt, pepper (or 1 tsp. no-salt seasoning)
1 1/4 cups water
fresh cilantro for garnish (optional)
Spray rice cooker container with nonstick cooking 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. Garnish with cilantro. Serves 4.
Note: I couldn't find mild fresh salsa (only medium or hot) so I
substituted bottled salsa and it worked very well. If you want to use brown
rice you would have to add more water and/or salsa - but I'm not sure how
much. Maybe someone will try it and give us an answer.
Patty in Arizona