Easy Spiced Brown Rice With Corn

Easy Spiced Brown Rice With Corn

49 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m

“An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

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Reviews (49)

Rate This Recipe


Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work.



This is very good - but it's plain, the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good, and the corn goes well, but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes.



Surprise: An instant favorite for my husband! I was doing it for a gathering and used one 2-Cup pkg brown rice, 1 teasp salt, 1 teasp fresh ground cumin. The can of Veg-All I had in the cupboard did not spoil the lovely flavors at all, but improved them. As Asians sometimes do, I made a garnish of egg strip. My speed method was to whip 3 eggs, add salt and pepper, microwave 2 minutes, lift to allow egg to nuke uniformly, cook 2 minutes more and slice in 1/4 inch slices. SO....this accidentally turned into an entree. We're filing in _favorites_. Thank you very, very much Laurie, for this rare swift and easy GOOD recipe!

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Amount Per Serving (6 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Easy Oven Brown Rice


next recipe:

Copycat Chipotle(R) Cilantro-Lime Brown Rice