When I pick fresh corn, I freeze it right with the shucks on. It stays good all winter.—Mrs. Zannie Rasberry, Zwolle, Louisiana
Total TimePrep/TotalTime: 15 min.
- 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 cup: 183 calories, 4g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 4g protein.
Originally published as Corny Rice in Country Woman July/August 2003
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