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Tex Mex Rice
Servings : 4
Clock icon
Total Time : 20 mins
Made With
Original
Ingredients
340g can Green Giant Sweet Corn
225g long grain rice
750 ml chicken stock
2 tbsp tomato puree
1 tsp ground cumin
1 red or green pepper, seeded and diced
few drops chilli sauce (optional)
150g lean ham, diced
175g cherry tomatoes, halved
3 spring onions, chopped
Equipment
Large saucepan
A super all-in-one pot recipe – colourful, tasty and low cost.
Instructions
Put the rice in the saucepan with the stock and tomato puree and ground cumin, bring to simmer then, simmer with the lid almost on for 8 minutes.
Add the peppers, sweet corn and chilli sauce if using and cook a further 8 minutes or until the rice is just tender.
Stir in the ham and cherry tomatoes and cook for 2 minutes, season if needed.
To serve, scatter over chopped spring onion.
Tips
Ask for the end piece of ham on the deli counter it is often sold cheaper than sliced.
Left-over chicken or turkey can also be used in this recipe if preferred. Anyone who likes spicier food can add some more chilli sauce if they wish.
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