Corn and Rice
Infused with comforting flavors and vibrant texture, this Corn and Rice recipe is a quick and versatile dish perfect for weeknight dinners or family gatherings. Featuring fluffy white rice combined with sweet corn kernels, caramelized onions, and a fragrant hint of garlic, this recipe strikes the perfect balance between simplicity and flavor. A touch of butter ensures a rich, velvety texture, while the optional garnishing of fresh parsley or cilantro adds a pop of color and freshness. Whether served as a hearty side dish or a light vegetarian main course, this one-pan wonder is a crowd-pleaser that pairs beautifully with grilled meats, roasted vegetables, or your favorite sauces. Ready in just 30 minutes with basic pantry staples, this recipe is a delicious way to elevate rice to a whole new level.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 0.5 teaspoon salt
- 2 tablespoons butter
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 0.25 teaspoon black pepper
- 2 tablespoons parsley or cilantro, chopped (optional)
Instructions
Rinse the white rice under cold water until the water runs clear. This removes excess starch and helps make the rice fluffy.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid while cooking.
After 15 minutes, remove the saucepan from heat and let the rice sit, covered, for another 5 minutes. Fluff with a fork and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the corn kernels (if using fresh or frozen, thaw the kernels beforehand). Cook for 3-4 minutes until the corn is heated through.
Season the vegetable mixture with black pepper and adjust salt to taste, if needed.
Gently fold the cooked rice into the skillet with the corn mixture. Mix until everything is evenly combined and warmed through.
Optional: Sprinkle with chopped parsley or cilantro for a fresh, vibrant garnish.
Serve warm as a side dish or enjoy it as a light main course.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 17.2 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
