TASTY GALETTE DE TOMATE2 ½ c. flour1 T. sugarSalt/black pepper1 c. cold butter, cut into…
SPICY SPANISH RICE, BEANS AND CORN MEDLEY
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
- 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.
****Leftovers are great to stuff peppers, mushrooms or make wraps. You can also add cooked meat, chicken or seafood to the mix.