JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Spicy Spanish Rice, Beans and Corn Medley
| Spicy Spanish Rice, Beans and Corn Medley | Print |
Recipe By: Alice Morrow
Spicy Spanish Rice, Beans and Corn Medley
Ingredients
- 1 (10-oz.) pkg. yellow rice (cook according to directions on box)
- 1 (7.6-oz.) pkg. Old El Paso Cheesy Mexican Rice (cook according to directions on box)
- 1 (15.25-oz.) can white corn, drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 c. fresh pico de gallo
- 1-2 fresh jalapenos, seeded and minced
- Paprika
Instructions
- Drain corn and beans and set aside.
- Cook both packages of rice according to directions given.
- Mix the cooked rice, beans, corn, pico and jalapenos.
- Taste for seasoning.
- Place in baking dish.
- Sprinkle with paprika. Serve immediately while hot or cover with foil and warm in oven if used later.
Notes
***Leftovers are great to stuff peppers, mushrooms or make wraps. You can also add cooked meat, chicken or seafood to the mix.
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