🛒Ingredients
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen corn kernels, thawed
- 2 cups chicken broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 2 green onions, sliced (optional)
- 1/4 cup fresh cilantro, chopped (optional)
🔧Kitchen Tools Needed
- medium saucepan
- measuring cups
- measuring spoons
- knife
- cutting board
- fork
📝Instructions
- 1
Rinse the rice under cold water until the water runs clear. Drain well.
- 2
In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent.
- 3
Add the minced garlic and cook for another 30 seconds until fragrant.
- 4
Stir in the drained rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- 5
Add the corn, chicken broth (or water), salt, black pepper, and cumin. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- 7
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to finish cooking.
- 8
Fluff the rice with a fork and stir in the green onions and cilantro, if using.
- 9
Serve warm as a side dish or a light main course.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid amount as brown rice takes longer to cook.
How can I make this dish vegan?
To make this dish vegan, use vegetable broth or water instead of chicken broth.
