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Corn Rice Medley

 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
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 291 calories, 8 g fat (2 g saturated fat), 2 mg cholesterol, 517 mg sodium, 48 g carbohydrate, 2 g fiber, 7 g protein.