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Chile Lime and Corn Rice


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Chile Lime and Corn Rice
This recipe is great for leftover rice. Even if it has a light sauce already. The Mexican flavors are complementary to tomato based sauces, white wine based sauces and any other light citrus-sy flavors. See our Kitchen [email protected] Tip below about using leftovers.
Chile Lime and Corn Rice
This recipe is great for leftover rice. Even if it has a light sauce already. The Mexican flavors are complementary to tomato based sauces, white wine based sauces and any other light citrus-sy flavors. See our Kitchen [email protected] Tip below about using leftovers.
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Ingredients
  • 3 cups prepared white rice refrigerated for at least two hours- great for leftover rice as well
  • vegetable oil
  • 2 cloves garlic chopped
  • 1/4 onion diced
  • salt
  • ground black pepper
  • juice of 1 lime
  • 1 tbsp South of My Border Mexican Blend or create an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1 cup corn
  • 2-4 sprigs cilantro chopped
Servings:
Ingredients
  • 3 cups prepared white rice refrigerated for at least two hours- great for leftover rice as well
  • vegetable oil
  • 2 cloves garlic chopped
  • 1/4 onion diced
  • salt
  • ground black pepper
  • juice of 1 lime
  • 1 tbsp South of My Border Mexican Blend or create an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1 cup corn
  • 2-4 sprigs cilantro chopped
Servings:
Instructions
  1. Prepare rice and refrigerate it for 1-2 hours if you have not done so already.
  2. In a semi-deep frying pan, sauté garlic and onion in vegetable oil with a dash of salt and pepper until onions become translucent. Add cooled rice, lime juice, South of My Border Mexican Blend or substitute spices and stir. Lower heat to medium low and stir occasionally for about 5-7 minutes. Add corn, cilantro and let cook for another three minutes or so. Salt and pepper to taste. Fluff, and serve.
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