Wonder-Bred Italian Boy ™ Helps me Cook: Mexican Rice

I’ve decided to steal a pun we came up with at work and use it on my blog. Wonder-Bred.  It makes sense.

Anyway, it’s another installment of Wonder-Bred Italian Boy ™ Cooks. Again — he came up with the idea and I executed.  It was my turn to cook since he made an awesome pizza a few days before and since he made an awesome brunch, which I will blog about tomorrow in my Sunday Brunch post.

I was making chicken fajitas and Mark came  up with the idea of adding a side of rice and “Mexi-fying” it.  I was pretty skeptical. I don’t like corn in things, but he was adamant about adding it.

So. I. Did.

It was awesome!

Without further ado, here’s the recipe.

Mark’s “Mexify-ed” Rice

1 15 oz can Rotel Tomatoes with chilies
1 15 oz can sweet corn
1 c brown rice
1/2 t cumin
1 t butter

In a medium-sized sauce pan, combine all the ingredients (do not drain tomatoes or corn). Stir, while bringing to a rolling boil over medium/high heat.  Reduce heat, cover and simmer for 45 minutes, or until rice has absorbed all of the liquid and is tender. Serve warm with cheese, salsa and sour cream, or as a side dish.

In case you’re curious, I may or may not have made dinner wearing my Ziggy Stardust t-shirt and my awesome custom-made Megadeth apron (the Dave Must-apron).

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