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Southwestern Rice and Corn Frittata

November 01, 2009

2 T olive oil
1 small onion, diced
1 jalapeno, seeded and diced
½ t minced garlic
1 C frozen corn kernels
2 C cooked brown rice
2 C egg beaters or 8 eggs
¼ C milk
¼ C chopped fresh cilantro leaves
½ C shredded cheddar or jack cheese

Saute the onion until tender.  Add pepper and garlic and cook briefly.  Add corn, cook 1 min or until heated through.  Pour all into mixing bowl.  Put skillet back on stove with more oil to grease sides and bottom.  In mixing bowl add the remaining ingredients, stir well, pour back into hot skillet.  Cook covered on stove for 3 min.  Take over off and place in 400 degree oven.  Bake for 20 min.  Let stand 5 min before serving.

This recipe is brought to you from the kitchen of Latigo Guest Ranch


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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Everything was top notch, and everyone was so friendly and helpful.

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Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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This has been our second consecutive visit and again it has equaled all expectations.

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