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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Brown Rice, Corn & Sweet Potato Taco Filling Recipe

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This recipe for Brown Rice, Corn & Sweet Potato Taco Filling is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 cups Water
3/4 cups uncooked Brown Rice
4 tsp Chili Powder
2 tsp ground Cumin
1 tsp ground Coriander
2 1/2 cups - 1/2 inch pieces peeled Sweet Potato
2 cups fresh or thawed frozen Corn (BBQ the corn is the best!)
1 Tbls Lime Juice
Salt & Pepper to taste

Optional items: shredded Red Cabbage, sliced fresh Jalapeņos
Directions:
Directions:
In a large sauce pan combine the first 5 ingredients (through coriander)
Bring to boiling; reduce heat, simmer covered 30 minutes.

Stir in sweet potato, simmer, covered 15-20 minutes more until rice & sweet potato are tender. Remove from heat.

Stir in corn & lime juice. Season with salt & pepper. Use in tacos, tostadas, or taco salad.
Number Of Servings:
Number Of Servings:
6-8 tostadas
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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