Corn and Rice Medley34 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“Very nice with crab cakes, or chicken. basmati rice is best for this recipe.” - by Retta
Original recipe yields 4 servings
- 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.
- 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.
- In a serving bowl combine cooked rice, corn mixture and mint.
Amount Per Serving (5 total)
- 263 cal
- 5.9 g
- 50.4 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland...." See more"
"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 fin..." See moreely 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!"
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