Corn Pilaf

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  • 15 min prep time
  • 30 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 1 In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
  2. 2 Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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