Spicy Rice and Corn
Elevate your weeknight meals with this vibrant Spicy Rice and Corn recipe, a quick and flavorful dish bursting with bold spices and fresh ingredients. Featuring fragrant basmati rice simmered in vegetable broth, sweet corn kernels, and a fiery kick from jalapeño, paprika, and chili powder, this recipe is perfect for anyone craving a satisfying one-pan side or main dish. The layers of flavor are enhanced with sautéed garlic and onion, and a squeeze of fresh lime juice adds a zesty brightness that ties it all together. Garnished with chopped cilantro, this colorful, gluten-free recipe is ready in under 35 minutes and makes a deliciously spicy yet balanced addition to your dinner table. Whether served as a standalone meal or paired with grilled proteins, Spicy Rice and Corn is a true crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup uncooked basmati rice
- 2 cups vegetable broth
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 medium jalapeño, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoons chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large skillet or medium saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and chopped jalapeño, cooking for another 1-2 minutes until fragrant.
Add the uncooked basmati rice to the skillet, stirring for 1-2 minutes to coat the rice in the oil and lightly toast it.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and cover the skillet or saucepan with a lid. Cook for 12-15 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, if using frozen corn, thaw it; if using canned corn, drain it.
Once the rice is cooked, stir in the corn kernels, paprika, cumin, chili powder, salt, and black pepper. Mix well to combine, then cook for an additional 2-3 minutes to heat through.
Turn off the heat, garnish the rice with freshly chopped cilantro, and serve warm.
Squeeze lime wedges over each portion for added brightness before enjoying.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 26.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2051 mg | 44% | |
*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.
