Rice with Pan-Roasted Corn and Onions
Ingredients45 m servings 134 cals
- Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
- Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.
Per Serving: 134 calories; 3.4 g fat; 23.5 g carbohydrates; 2.7 g protein; 9 mg cholesterol; 265 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is definitely a five star keeper! It's so simple, you probably have all the ingredients at home and it's easy to make. I used vegetable broth and basmati rice. Between the butter and broth ...
This was so good!! I made a few slight changes to mine, though. I opted for the faster route and used instant rice, added a little pepper, parsley and basil. It was perfect! I also made this a s...
This was really good. I added shredded parmesan cheese at the time of serving.
Family & I thought this dish could use more seasoning and the cook time was off by 40 min for us, since its based on the type of long grain rice you use. We used long grain brown rice for the re...