Corn Rice Medley
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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
Ingredients
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1 cup chicken broth
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1/2 cup uncooked long grain rice
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1/4 cup chopped sweet red pepper
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1 green onion, chopped
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1 tablespoon olive oil
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1/2 cup frozen corn, thawed
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1 tablespoon grated Parmesan cheese
Directions
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1.
In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes.
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2.
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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