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Ingredients1 h 5 m servings 259 cals
Original recipe yields 2 servings
- Heat olive oil in a small saucepan over medium heat. Add corn and onion; cook and stir until lightly browned, 5 to 7 minutes. Add rice and stir to coat with oil. Add chicken broth and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, about 45 minutes.
- Cook's Note:
- You can use thawed frozen corn, if desired.
Per Serving: 259 calories; 8.4 g fat; 40.7 g carbohydrates; 4.8 g protein; 4 mg cholesterol; 731 mg sodium. Full nutrition
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