Corn Rice

Recipe from Anastacia Brown

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Cooking time: 45 min

Servings 3

A dish made from a combination of rice and corn is both delicious and nutritious, and can either be served as a side or a main course. The dish is versatile and can be easily made with the addition of various spices and herbs, such as garlic, onion, salt, cilantro, or chili pepper, to enhance the flavor. Regardless of how it is served, this rice corn dish is simple to prepare and delectable.

Long rice

1 cup
Canned corn

1 cup
Olive oil

1 tbsp.
Onion

1 piece
Garlic

2 cloves
Salt

1 tsp.
Water

2 cups

Calories

210 kcal
Protein

5 g
Fat

3.5 g
Carbohydrates

41 g

Clean the rice by washing it thoroughly in a fine mesh strainer with running water until the water becomes clear.
Chop the onion into small cubes, and also mince the garlic cloves. Put those ingredients aside.
In a medium-sized saucepan, heat the olive oil over medium heat. Once heated, add the chopped onion and minced garlic, and cook until they become soft, which should take around 5 minutes. Then, place the rice in the pan and mix it so that each grain is coated with oil. Toast the rice for 3 minutes, stirring it occasionally.
Add the canned corn, one pinch of salt, and 2 cups of water to the saucepan. Mix everything thoroughly. Bring the dish to a boil, and after that, reduce the heat to medium-low intensity. Cover the pan with a lid and simmer for 20 minutes, until the water is absorbed.
After the rice is fully cooked, place the meal into a large dish and serve it with 1 teaspoon of canned corn and mint leaves.

Corn and rice are both relatively mild in flavor, so feel free to add your favorite spices and seasonings to the dish. Some good options include chili powder, cumin, garlic, and cilantro.