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Corn and Rice Medley

Corn and Rice Medley

"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."
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30 m servings 263 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
  3. In a serving bowl combine cooked rice, corn mixture and mint.

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Read all reviews 39
  1. 47 Ratings

Most helpful positive review

Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

Most helpful critical review

this just tasted weird to me and bf agreed but said "weird in a good way".. i DID use dried mint so maybe that's why but i didn't think it was going to make that much of a difference.. this tast...

Most helpful
Most positive
Least positive

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 so...

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 AL...

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.

I sauteed red onion until soft (instead of shallots because that's what I had on hand), added the corn and sauteed for another minute then added rice & water and cooked all together. The starch...

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, sal...

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 muc...

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 ...

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