Put this easy veggie meal on the table in no time. Start with Zatarain's Spanish Rice with diced tomatoes, whole kernel corn and green chiles, and then add that glorious golden cornbread topping. Sprinkle with cheese and green onions, and let the feast begin.
10m
PREP TIME
35m
COOK TIME
313
CALORIES
9
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 1 package Zatarain's® Spanish Rice
- 1 1/2 cups water
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (8 3/4 ounces) whole kernel corn, undrained
- 1 can (4 1/2 ounces) chopped green chiles, undrained
- 1 package (8 ounces) corn muffin mix
- 1 to 2 tablespoons finely chopped jalapeno pepper
- 1 cup shredded Cheddar cheese
- 1/4 cup thinly sliced green onions
INSTRUCTIONS
- 1 Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes
- 2 Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender
- 3 Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted
