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My review
Rice with Pan-Roasted Corn and Onions
Swanson®
"Rice is a regular at most dinner tables, so keeping this side dish fresh and exciting can be a challenge. Adding the sweet taste of onions and pan-roasted corn only takes another minute or two, but adds incredible texture and flavor."
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Ingredients
45 m servings 134 calsOriginal recipe yields 8 servings
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- US
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 134 calories; 3.4 g fat; 23.5 g carbohydrates; 2.7 g protein; 9 mg cholesterol; 265 mg sodium. Full nutrition
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Reviews
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Newest
12/27/2015
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 ...
1/5/2018
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...
11/17/2016
This was really good. I added shredded parmesan cheese at the time of serving.
8/28/2015
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...