“An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.” - by CLOUDSSUNRAIN
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 133 cal
- 7%
- Fat
- 3.2 g
- 5%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (47)
Rate This Recipe
"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 ..." See morewould notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes."
IGizaw
"Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work. ..." See more"
SWEETNESSBIRD
"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 ..." See morenot 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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