Kelly's Not Quite from Scratch Spanish Rice

1. 1

   Heat olive oil in large non-stick skillet over medium heat.

2. 2

   Dump diced onion into skillet and season lightly with salt and pepper to taste.

3. 3

   Let the onion saute for a minute or two, stirring regularly.

4. 4

   Add drained corn to the skillet and give a good stir.

5. 5

   Again, season with salt and pepper very lightly.

6. 6

   Continue cooking corn and onion until onion is cooked through and corn is lightly browned and caramelized.

7. 7

   Add the packet of Spanish rice and the amount of water called for on the package (but not the oil!

8. 8

   ).

9. 9

   Stir well, cover skillet with lid and reduce heat to lowest setting.

10. 10

    Let cook 7-10 minutes or until rice is tender and all juices have been absorbed, stirring occasionally.

11. 11

    Serve with your favorite Mexican flavored chicken and a salad for a well rounded meal!

* Per serving · 4 servings · Values may vary.

No additional tips available.