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Corn Rice Medley

Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees. -Cheryl Ivers, Orangeburg, South Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 1 cup chicken broth
  • 1/2 cup uncooked long grain rice
  • 1/4 cup chopped sweet red pepper
  • 1 green onion, chopped
  • 1 tablespoon olive oil
  • 1/2 cup frozen corn, thawed
  • 1 tablespoon grated Parmesan cheese

Directions

  • In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes.
  • Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.
Nutrition Facts
3/4 cup: 291 calories, 8g fat (2g saturated fat), 2mg cholesterol, 517mg sodium, 48g carbohydrate (2g sugars, 2g fiber), 7g protein.

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Reviews

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Average Rating:
  • cynandtom
    Aug 28, 2017

    Nice side dish.

  • BoosBug
    Apr 3, 2013

    I think part of a good recipe is being a decent-good cook and tasting the product before you serve it! I have made this recipe twice now and each time it gets better. I do add some fresh garlic and salt and pepper for seasoning and it's VERY good! A great side dish to have and the ingredients are definitely most staples that people already have in their pantry. It goes great with the apricot chicken!

  • lenergyrlah
    Nov 6, 2012

    No comment left

  • TexasCookie
    May 22, 2012

    Good and tasty, this simple rice makes a nice companion to a flashier main dish. We had it with chicken and it was very good.

  • RoseBredenhof
    Jan 23, 2012

    No one in our family liked it. They all said it was quite bland and they kept adding hot sauce. They (all 6) told me not to bother making it again. Boring.

  • Lisa.L
    Jan 18, 2011

    Very easy to made and delicious recipe.