Quick, easy, and tasty.

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Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

You can use thawed frozen corn, if desired.

Nutrition Facts

259 calories; protein 4.8g 10% DV; carbohydrates 40.7g 13% DV; fat 8.4g 13% DV; cholesterol 3.8mg 1% DV; sodium 730.9mg 29% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
07/10/2020
I really like this recipe. Very easy to make. Sometimes as a side dish, sometimes as a main dish. I usually use the small can of corn. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2018
Yum! This is wonderful. I used ingredients and followed method as written. I doubled it and it was enough for two adults. Thank you for the recipe. Read More
Rating: 5 stars
07/09/2020
I really like this recipe. Very easy to make. Sometimes as a side dish, sometimes as a main dish. I usually use the small can of corn. Read More
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