An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.

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Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

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Nutrition Facts

133 calories; protein 2.7g; carbohydrates 24.4g; fat 3.2g; sodium 198.3mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2008
Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work. Read More
(27)

Most helpful critical review

Rating: 3 stars
03/08/2004
This is very good - but it's plain the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good and the corn goes well but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes. Read More
(23)
62 Ratings
  • 5 star values: 22
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/15/2008
Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work. Read More
(27)
Rating: 3 stars
03/08/2004
This is very good - but it's plain the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good and the corn goes well but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes. Read More
(23)
Rating: 5 stars
01/21/2004
Surprise: An instant favorite for my husband! I was doing it for a gathering and used one 2-Cup pkg brown rice 1 teasp salt 1 teasp fresh ground cumin. The can of Veg-All I had in the cupboard did not spoil the lovely flavors at all but improved them. As Asians sometimes do I made a garnish of egg strip. My speed method was to whip 3 eggs add salt and pepper microwave 2 minutes lift to allow egg to nuke uniformly cook 2 minutes more and slice in 1/4 inch slices. SO....this accidentally turned into an entree. We're filing in _favorites_. Thank you very very much Laurie for this rare swift and easy GOOD recipe! Read More
(20)
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Rating: 5 stars
06/16/2005
This is a great recipe and very easy to make. I boiled the rice in vegetable broth and added just a little bit of onion and shaved carrot - not enough to overpower. It was really good. Read More
(14)
Rating: 4 stars
01/21/2004
Very easy and tasty. I like the texture of the brown rice and the cumin is a nice flavor. Next time I will probably add some chopped red or green pepper to give it a little color. Read More
(12)
Rating: 3 stars
11/22/2010
I agree that the word spiced does not belong but a nice change of pace for brown rice. I doubled the cilantro (which I used fresh) and i will add much more next time as it seems to get lost in the rice. Thanks for the post =) Read More
(10)
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Rating: 4 stars
06/25/2010
This was quick and easy but I added some ingredients as other readers suggested to improve the flavor. I added 1 can of Rotelle (?sp) with chile peppers and about 1/2 c of onions. I also ommitted the olive oil and used chicken stock instead of water. Will make again. Read More
(9)
Rating: 4 stars
04/26/2010
I didn't have cumin seeds so I substituted ground cumin (1/2 t.) Otherwise I followed the recipe exactly as written. I would make this again. Hubby liked it as is I would prefer to add sauteed onions to the mix after cooking. all in all a good recipe Read More
(8)
Rating: 4 stars
11/30/2009
Quick and easy - a staple in my house now. Not really 'spiced' but it does have some nice subtle flavor to it. Thanks! Read More
(6)