Corn and Rice Medley

Corn and Rice Medley

38

"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."

Ingredients

30 m servings 263 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
  3. In a serving bowl combine cooked rice, corn mixture and mint.
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Reviews

38
  1. 46 Ratings

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This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added so...

Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT AL...