Rice with Pan-Roasted Corn and Onions

Name: Rice with Pan-Roasted Corn and Onions recipe
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Global
Ingredients: 2 tablespoons butter; 1 cup fresh whole kernel corn or frozen whole kernel corn, thawed; 1 small onion, cut in half and thinly sliced; 1 cup uncooked long grain white rice; 2 cloves garlic, minced; 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

by Begoña Medina 1 year ago

4.6 (5)

30 minutes

133.5 kcal

23.5 g carbs

Share recipe

Description

Rice is a regular at most dinner tables, so keeping this side dish fresh and exciting can be a challenge. Adding the sweet taste of onions and pan-roasted corn only takes another minute or two, but adds incredible texture and flavor.

Ingredients

2 tablespoons butter
1 cup fresh whole kernel corn or frozen whole kernel corn, thawed
1 small onion, cut in half and thinly sliced
1 cup uncooked long grain white rice
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

Directions

1. Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
2. Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.

Nutrition Facts

serving: 8 servings

calories: 133.5 kcal

carbohydrates: 23.5 g

protein: 2.7 g

saturated fat: 1.9 g

cholesterol: 8.9 mg

sodium: 265 mg

fiber: 1 g

sugar: 1.3 g