This flavorful side goes wonderfully with an assortment of Mexican and Southwestern dishes!

Ingredients

• 3 tbsp. vegetable oil
• 1 1/2 cups white rice
• 1 medium sweet onion, diced
• 1 medium potato, diced
• 1 tbsp minced garlic
• 1 tbsp. tomato paste
• 1 tsp. Mexican Spice Mix
• 1/2 tsp. cumin
• 1/2 tsp. kosher salt
• 1 cup tomato sauce
• 3 cups chicken stock
• 3/4 cup frozen corn kernels
• Chopped cilantro, as a garnish

Process

1. Prepare your ingredients and arrange them in a row.
2. Heat the oil in a large, heavy skillet over medium heat until the oil is shimmery.
3. Add the rice and cook, stirring constantly, until the rice is toasted, about 2 minutes.
4. Add the onion, potato, garlic, tomato paste, taco seasoning, cumin, and salt. Cook until the tomato paste is mixed in evenly and the onions are soft.
5. Add the tomato sauce and the chicken stock to the pot. Stir to combine, then add the corn.
6. Turn the heat to medium-high, then bring the mixture to a boil.
7. Reduce the heat to low, cover the pan, and allow the mix to simmer for about 20 minutes. Stir it every 5 minutes or so to prevent stickage to the bottom of the pan. If the mixture begins to dry out, add about 1/4 cup chicken broth and stir.
8. Once the rice is cooked, remove the pan from the heat, let it cool for a few minutes, and then dish out and serve!

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