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Spicy Mango Rice


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Serves | Prep Time | Cook Time

Ingredients

rice
one large sweet onion, coarsely chopped 1 small red pepper, chopped
one can of corn kernels or frozen corn
one can of mild chopped green chilis
pinch of fresh or dried oregano
one carton of Mango Tomato Salsa


Was making a Mexican dinner for my kids and grandkids and made this rice to go with pork enchiladas that I made. The inspiration came from leftovers in the freezer and refrigerator.


Steam rice according to pkg directions in the amount you would like. (I used 8 servings)


In large enamel covered braising pan saute one large sweet onion, coarsely chopped till soft. Add 1 small red pepper, chopped and saute briefly. Add one can of corn kernels or frozen corn and one can of mild chopped green chilis and cook briefly. Add pinch of fresh or dried oregano. Add one carton of Mango Tomato Salsa and the rice and stir together. Put the lid on and keep warm while flavors meld. The salsa has all of the spices that you need. We are going to add pieces of chicken next time.


Pairs Well With


Notes

Was making a Mexican dinner for my kids and grandkids and made this rice to go with pork enchiladas that I made. The inspiration came from leftovers in the freezer and refrigerator.

We are going to add pieces of chicken next time.

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