Rice with Pan-Roasted Corn and Onions recipe

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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

Nutrition Info

133.5 calories
carbohydrate: 23.5 g
cholesterol: 8.9 mg
fat: 3.4 g
fiber: 1 g
protein: 2.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 265 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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