"An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro." — CLOUDSSUNRAIN
Watch video tips and tricks
frozen corn kernels
Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work.
This is very good - but it's plain, the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good, and the corn goes well, but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes.
Surprise: An instant favorite for my husband!
I was doing it for a gathering and used one 2-Cup pkg brown rice, 1 teasp salt, 1 teasp fresh ground cumin. The can of Veg-All I had in the cupboard did not spoil the lovely flavors at all, but improved them.
As Asians sometimes do, I made a garnish of egg strip. My speed method was to whip 3 eggs, add salt and pepper, microwave 2 minutes, lift to allow egg to nuke uniformly, cook 2 minutes more and slice in 1/4 inch slices. SO....this accidentally turned into an entree. We're filing in _favorites_. Thank you very, very much Laurie, for this rare swift and easy GOOD recipe!
This is a great recipe and very easy to make. I boiled the rice in vegetable broth and added just a little bit of onion and shaved carrot - not enough to overpower. It was really good.
Very easy and tasty. I like the texture of the brown rice and the cumin is a nice flavor. Next time I will probably add some chopped red or green pepper to give it a little color.
I agree that the word spiced does not belong, but a nice change of pace for brown rice. I doubled the cilantro (which I used fresh) and i will add much more next time as it seems to get lost in the rice. Thanks for the post =)
This was quick and easy, but I added some ingredients as other readers suggested to improve the flavor. I added 1 can of Rotelle (?sp) with chile peppers and about 1/2 c of onions. I also ommitted the olive oil and used chicken stock instead of water. Will make again.
I didn't have cumin seeds so I substituted ground cumin (1/2 t.), Otherwise I followed the recipe exactly as written. I would make this again. Hubby liked it as is I would prefer to add sauteed onions to the mix after cooking. all in all a good recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spiced Brown Rice With Corn
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 28
This chicken and rice casserole is simple and tasty.
This creamy casserole is like a cross between corn soufflé and corn pudding.
See how to make amazing cornbread muffins.