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Corny Rice
When I pick fresh corn, I freeze it right with the shucks on. It stays good all winter.—Mrs. Zannie Rasberry, Zwolle, Louisiana
Corny Rice Recipe photo by Taste of Home
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Total Time
Prep/TotalTime: 15 min.
Makes
4 servings
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Black Beans and Rice
Quick Red Beans and Rice
Ingredients
1/4 cup chopped sweet red pepper
1/4 cup chopped onion
2 tablespoons finely chopped jalapeno pepper
3 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked rice
1 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
3 green onions, chopped
Soy sauce, optional
Text Ingredients
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Directions
In a large skillet, saute the red pepper, onion, jalapeno and garlic in oil until tender. add the rice, corn, salt and pepper; cook and stir until heated through. Sprinkle with green onions. Serve with soy sauce if desired.
Nutrition Facts
1 cup: 183 calories, 4g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 4g protein.
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