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Mexican Rice Pilaf

2 cups uncooked white rice
1 Tbsp. vegetable oil
1 (15oz.) can of vegetable broth
2 ½ cups water
1 (15oz.) can of diced tomatoes, undrained
1 (15oz.) can of black beans, drained
1 (15oz.) can of corn, drained
1 Tbsp. plus 2 tsp. The Spice Hunter 100% Organic Mexican Seasoning

Heat oil in a large skillet over medium heat. Add rice and cook, stirring occasionally until rice begins to slightly brown. Add remaining ingredients, stirring well to combine. Increase heat to high, bring to a boil, cover, reduce heat and simmer, stirring occasionally, for 20-30 minutes or until water is absorbed and rice is fully cooked. If the water is absorbed before rice is fully cooked, add ¼-½ cup more water and continue cooking until done.