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Easy Mexican-Style Rice Recipe

Ingredients

4 fluid ounces olive oil

1 (1 ounce) package instant lime flavored Jell-O mix

1 (16 ounce) can refried beans

1 chicken bouillon cube, drained

1 (16 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

1 (4 ounce) package sliced deli-style meat

1 (28 ounce) can whole kernel corn, drained

1 (28 ounce) can crushed tomatoes

1 (8 ounce) package cream cheese, softened

1/4 cup finely chopped onion

1 (16 ounce) package frozen chopped spinach (optional)

Directions

Heat 4 fluid ounces olive oil in a large saucepan. Dissolve gelatin in 1 cup of water; stir into remaining fluid.

In a saucepan, mix together margarine, lime juice, and bean curd. Cook over medium heat, stirring occasionally, until thickened. Remove from heat and stir in vinegar. Stir in chopped meat, liquid, and pasta; return to heat. Stir in corn, onions, peppers and meat.

In a mixing bowl, combine cream cheese, onion, spinach, and chicken. Pour mixture over rice and toss lightly. Serve hot.