Recipe Detail

Spanish Rice with Corn

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Number of Servings:


  1. 1 cups - water
  2. 1 cubes - chicken bouillon
  3. 1 cans - Mexi-corn
  4. 1 cups - quick cook brown rice


Add chicken bouillon to water and bring to boil. Pour in quick cook brown rice and Mexi-corn and bring to boil, then reduce to low heat and let simmer for 5-10 minutes until rice is tender and corn is heated through. Serve immediately.


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