corny rice
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!!
No Image
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3/4 cup long-grain rice or jasmine rice
- 1 1/2 cups water
- 1/4 teaspoon salt (plus more to taste)
- 1 1/2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup frozen corn (or veg mix)
- 1 pinch cayenne pepper, optional, to taste
- 1 tablespoon minced cilantro, optional, to taste
How To Make corny rice
-
Step 1Rinse rice in strainer until water runs clear.
-
Step 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.
-
Step 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.
-
Step 4Mix cooked vegetables with rice. Taste for salt. Add cayenne or cilantro, if using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes