Corn and Rice Medley

Corn and Rice Medley

36 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Retta
Recipe by  Retta

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (36)

Rate This Recipe
PENCILOID
19

PENCILOID

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

BERDISA
18

BERDISA

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 some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!

bhappe
17

bhappe

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 ALL. I used frozen corn because we had in in the freezer. Yum!

More Reviews

Similar Recipes

Black Beans, Corn, and Yellow Rice
(122)

Black Beans, Corn, and Yellow Rice

Vegan Curried Rice
(96)

Vegan Curried Rice

Beef and Rice Medley
(54)

Beef and Rice Medley

Easy Spiced Brown Rice With Corn
(49)

Easy Spiced Brown Rice With Corn

Mushroom Onion Rice
(29)

Mushroom Onion Rice

Roasted Corn and Basmati Rice Salad
(20)

Roasted Corn and Basmati Rice Salad

Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn and Rice

>

next recipe:

Vegan Curried Rice