Recipe by Retta
"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."
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fresh corn kernels
large shallots, sliced thinly
salt to taste
ground black pepper to taste
chopped fresh mint leaves
Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.
This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!
yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT ALL. I used frozen corn because we had in in the freezer. Yum!
All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe!
The idea of the mint is awesome.
I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.
This was a quick and easy side dish. I used brown rice instead of white and since I don't care for mint in savory dishes, I used fresh parsley instead. I also added some garlic. Thanks so much for the recipe!
I have to give 4 stars instead of 5 only because I didn't follow all of the recipe. I like to use what I have on hand, so I used a can of mexicorn instead of fresh corn, onion powder instead of shallots, and I didn't use any mint. But my family really enjoyed it so I will make it again the same way, since I usually have those ingredients on hand. However, I will probably decrease the butter just a tad.
This recipe was great. I did not add butter to the rice and it was great. I also cooked the rice in low-sodium chicken broth for more flavor. Cut shallots to two and did ot add any sugar, salt or mint. I did add parsley and added finely chopped and sauteed red and green papper with the corn. My husband and I loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Rice Medley
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 263
** Calories from Fat: 53
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