Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 291
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 517 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 2 g
  • Protein:
  • 7 g


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Corn Rice Medley

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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

SERVINGS: 2

CATEGORY: Side Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

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. Yield: 2 servings.


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