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Prati Parekh
Corona, California
A-maize guests with a jazzed-up rice dish full of sweet, tasty corn.
Corn Pilaf
- Prep Time 15 min
- Total 30 min
- Ingredients 11
- Servings 8
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 can (4 oz) 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
Instructions
-
Step1In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
-
Step2Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
-
Step3Add 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
170
Calories
5g
Total Fat
3g
Protein
27g
Total Carbohydrate
3g
Sugars
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;
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