This rice dish I invented goes great with any type of Mexi meat dish. I even use it as a base for adding cooked leftover dried beans on top and then seasoned taco meat and a big layer of cheese. Makes a great quick casserole that no one will realize is made from some leftovers.

You can make as much or as little as you would like of this recipe by doubling or tripling the ingredients. My recipe will feed 8 comfortably.

Add all of these ingredients to a saucepan, stir to combine, and cook on medium heat, covered, for 20 minutes. Set off heat and let stand for 15 minutes. Fluff and stir. Serve hot as a side dish.

2 cups long grain rice

1 can cream style corn

1/4 cup diced bell pepper

1 tsp. chili powder

1/4 tsp. cumin

2 heaping Tbsp. chicken broth powder or 4 boullion cubes

2 1/2 cups water

1 can diced tomatoes w/ juice

1 tsp. dried onion flakes

1/4 tsp. garlic powder

1 tsp. salt