Corny Rice Recipe
Corny Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I pick fresh corn, I freeze it right with the shucks on. It stays good all winter.—Mrs. Zannie Rasberry, Zwolle, Louisiana
MAKES:
4 servings
TOTAL TIME:
Prep/TotalTime: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/TotalTime: 15 min.

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

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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corny Rice in Country Woman July/August 2003, p35

Nutritional Facts

1 cup: 183 calories, 4g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 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
  1. 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corny Rice in Country Woman July/August 2003, p35

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