Corny Rice

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Taco seasoning spices up this simple recipe made with rice, chicken and our Harvest Corn Salad. Top with Cheddar cheese and serve with sour cream, salsa and tortilla chips. 


  • 1 lb. Mrs. Gerry's Harvest Corn, drained

  • 3 cups cooked rice

  • 1/2 cup water

  • 1.25 oz. package dry taco seasoning mix

  • 6 oz. cooked, oven roasted chicken

  • 2 cups shredded Cheddar cheese

  • Tortilla chips, sour cream and salsa (optional)


  1. In a large, non-stick skillet, combine water and taco seasoning mix. Bring to a boil; stir in drained salad, rice, and chicken.

  2. Heat to 165° to 180°F, stirring occasionally to prevent sticking.

  3. Sprinkle with cheese and cover pan.

  4. Reduce heat and continue heating until cheese melts.

  5. Serve immediately. If desired, top with sour cream and salsa, and serve with tortilla chips.

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