Aromatic and vibrantly seasoned, this versatile side dish will become a family favorite. Mexican-style corn is plump and crisp and combines well with tender white rice, jalapeño, cilantro, lime juice & zest and cumin.
1 Tbsp. vegetable oil
1 cup long grain white rice
1/2 to 1 whole jalapeño, seeded and finely diced
2 cloves garlic, minced
1 1/2 tsp. cumin
1 can (14.5 oz.) College Inn® 50% Less Sodium Chicken Broth (1 3/4 cup)
1 can (11 oz.) Del Monte® Summer Crisp® Mexican Style Corn, not drained
1/2 cup chopped fresh cilantro
Juice and zest of 1 lime
Heat oil in a medium saucepan over medium-high heat. Add rice, jalapeño, garlic and cumin; cook 2 minutes, stirring constantly.
Add broth and corn; bring to a boil over high heat. Reduce heat to low and simmer, covered, 15 to 18 minutes until rice is tender and liquid is mostly absorbed. Remove from heat. Stir in cilantro, lime juice and zest. Partially cover and let stand 3 to 5 minutes for flavors to meld.