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Granny's Mexican Rice Recipe

Ingredients

1 (16 ounce) can garbanzo beans (beans with bean sprouts), drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1 cup uncooked instant Mexican rice

1 (8 ounce) can sliced mushrooms

Directions

In a large saucepan, stir together garbanzo beans, corn, mushrooms and rice. Bring to a boil, cover and cook 20 minutes, stirring occasionally. Let cool.

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Comments

Dan writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed some of your suggestions. I sauteed veggies in 1 T butter, doubled your garlic, onion and red pepper flakes, used 1 C apple cider, and added a can of tomato sauce. Took about 20 minutes to whip up.

Cethy Green writes:

⭐ ⭐ ⭐ ⭐ ⭐

Loved this recipe! For the birthday celebration, I baked two loaves of sweet cake--one with chopped walnuts and the other without. The sweet taste was so good and it was so easy to make. I followed all of the directions, was suffuclsed with cable knife issues, but other than that, it baked exactly as written. uppedfoam and cakewalked with it