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Corn Pilaf

Corn Pilaf
  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 8
A-maize guests with a jazzed-up rice dish full of sweet, tasty corn.
Updated March 6, 2012
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Prati Parekh
Corona, California

Ingredients

  • 1 cup uncooked basmati or regular long-grain white rice
  • 2 tablespoons oil
  • 3 cinnamon sticks
  • 1 (11-oz.) can 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 Facts

Serving Size: 1/2 Cup
Calories
170
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
3g
% 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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