Mexican Rice with Elote
Mexican Rice
  • 1 cup rice
  • 1 3/4 cup water
  • 1/2 cup Old El Paso Roasted Tomato Mexican Cooking Sauce
  • 1 tomatillo, diced
  • 1 jalapeño, seeded and diced
  • 2 scallions, diced
Elote (Mexican Corn)
  • 2 ears corn on cob
  • 1/4 oz crumbled Cotija Cheese
  • 1 tablespoon butter
  • cayenne pepper to taste
  • 6 Old El Paso Stand and Stuff Tortilla Bowls
  1. Heat a tablespoon of oil in a hot skillet and sauté the dry rice.
  2. Stir in the diced jalapeño, tomatillo and scallions stir until tender.
  3. Next, add the water and tomato sauce, turn the temperature to low and cook until rice is tender.
  4. In separate skillet heat butter, add corn that has been cut off the cob. Cook until golden.
  5. Heat tortilla bowl as directed on package, add Mexican Rice and top with corn, cheese, and cayenne pepper.
Recipe by Created by Diane at