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Corn Pilaf

(3)
  0 reviews
  • 15 min prep time
  • 30 min total time
  • 11 ingredients
  • 8 servings
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A-maize guests with a jazzed-up rice dish full of sweet, tasty corn.

Bake-Off® Contest 40, 2002
Prati Parekh
Corona, California

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

Steps

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
170
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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