Salsa Rice

Prep time: 10min
Total time: 35min
Serves 4
1 cup
Long Grain Rice
250 mL
1/2 cup
plus 2 tbsp (30 mL) Medium Chunky Salsa, divided
125 mL
1/2 cup
frozen Peaches & Cream Corn kernels
125 mL
3 tbsp
chopped cilantro, plus sprigs for garnish
45 mL
1 tbsp
extra virgin olive oil
15 mL
1/4 tsp
each salt and pepper
1 mL
ΒΌ of the recipe
calories
220
fat
4 g
saturated fat
0.5 g
carbs
43 g
protein
4 g
fibre
1 g
sodium
400 mg

Directions

  1. Cook rice according to package directions. Halfway through cooking, stir in 1/2 cup (125 mL) salsa and corn. Cover and finish cooking.

  2. Remove from the heat and let stand, 5 min. Fluff with a fork and mix in remaining ingredients. Spoon onto 4 plates and garnish each with remaining 1 1/2 tsp (7 mL) salsa and additional cilantro.