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.
cost per recipe: $2.86
The price is determined by the national average.
cup fresh whole kernel corn or frozen whole kernel corn, thawed
small onion, cut in half and thinly sliced
cup uncooked long grain white rice
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Chicken Stock
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.
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.