We do taco night in our house at least once a week. We try to mix it up with different types of tacos – chicken, beef, fish, or shrimp. One other way we like to add variety to our taco night is with the sides. We always add a veggie side and this southwest corn and rice is the perfect way to add a kick to delicious sweet corn. It is so simple to make to complement taco night!
What you need:
- 3C sweet corn (I used fresh sweet corn, but canned or frozen would be good)
- 1.5C brown rice
- 1/2 bell pepper sliced
- 1/2 jalapeno pepper chopped
- 1 tomato chopped
- 1/4 C olive oil – (1Tbsp to sautee peppers and onions)
- 1/2 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1tsp garlic powder
- 1tbsp dried cilantro or 1/4C fresh
- 1/4C onion diced
Assembly:
- sautee onion in olive oil on medium heat
- add peppers and jalapeno cook until tender
- in a large bowl, mix together cooked rice and corn
- add olive oil, seasonings, onions and peppers
- mix until all ingredients are combined and serve
