corny rice
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I made some really spicy marinade for chicken and figured I needed something to moderate some of the burn! I am a total wimp, and did NOT add the cayenne this time!!
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yield
4 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For corny rice
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3/4 clong-grain rice or jasmine rice
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1 1/2 cwater
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1/4 tspsalt (plus more to taste)
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1 1/2 Tbspolive oil
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1/2 conion, chopped
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1/2 cred bell pepper, chopped
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1 cfrozen corn (or veg mix)
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1 pinchcayenne pepper, optional, to taste
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1 Tbspminced cilantro, optional, to taste
How To Make corny rice
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1Rinse rice in strainer until water runs clear.
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2Add water to a saucepan and bring to a boil. Stir in rice, salt, 1/2 tablespoon of oil, and bring it back to a gentle simmer. Stir once, cover with a tight-fitting lid, and reduce heat to low. Simmer for 15-18 minutes until all of the water is absorbed and the rice is tender. Remove from heat.
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3Meanwhile, heat remaining oil in skillet. Add onions and chopped peppers. Cook until softened. Stir in frozen corn (or veggies) and cook a few more minutes.
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4Mix cooked vegetables with rice. Taste for salt. Add cayenne or cilantro, if using.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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