Skillet Spanish Rice with Cornbread Topping

This recipe makes a flavorful meatless addition to a potluck. It's Zatarain's Spanish Rice with tomatoes and corn topped with corn muffin mix, cheese and green onions.

Makes 8 (1-cup) servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients

1 package ZATARAIN'S® Spanish Rice

1 1/2 cups water

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (8 3/4 ounces) whole kernel corn, undrained

1 can (4 1/2 ounces) chopped green chiles, undrained

1 package (8 ounces) corn muffin mix

1 to 2 tablespoons finely chopped jalapeno pepper

1 cup shredded Cheddar cheese

1/4 cup thinly sliced green onions

Directions

1. Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.

2. Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender.

3. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted.

Nutritional Info per 1 serving


Calories: 313	Sodium: 809


Fat: 9	Carbohydrates: 49


Cholesterol: 42	Fiber: 2


Protein: 9