Corn Pilaf

A-maize guests with a jazzed-up rice dish full of sweet, tasty corn.

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Servings 8

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3 Ratings

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Bake-Off® Contest 40, 2002

Prati Parekh

Corona, California

ingredients 11
Prep Time 15 min
Total Time 30 min

Ingredients

1: cup uncooked basmati or regular long-grain white rice

2: tablespoons oil

3: cinnamon sticks

1: (11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/2: teaspoon salt

1/4: teaspoon minced gingerroot

: 1 3/4 cups water

1 1/2: teaspoons butter

1: tomato, cut into 6 slices

: Fresh parsley sprigs

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Directions

1 In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
2 Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
3 Add corn, chiles, salt, gingerroot and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork. Let stand, uncovered, 5 minutes. Remove cinnamon sticks. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs.