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Corn Rice Medley

SUBMITTED BY: Cheryl Ivers

"Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees. -Cheryl Ivers, Orangeburg, South Carolina"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (3)
PREP TIME  25 Min
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 cup chicken broth
  • 1/2 cup uncooked long grain rice
  • 1/4 cup chopped sweet red pepper
  • 1 green onion, chopped
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup frozen corn, thawed
  • 1 tablespoon grated Parmesan cheese

DIRECTIONS

  1. In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes. Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by Mary Lou
My children hate anything but white rice. This is one recipe they ate and asked for more. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Eva Amber
I used brown rice, and instead of a can of corn, I used a jar of "corn salsa" that I had on... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2007 by KAREN325
This was a so-so dish. Not much flavor. Needs improvement. MORE


 
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