corny rice
No Image
I made some really spicy marinade for chicken and figured I needed something to moderate some of the burn! I am a total wimp, and did NOT add the cayenne this time!!
yield
4 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For corny rice
-
3/4 clong-grain rice or jasmine rice
-
1 1/2 cwater
-
1/4 tspsalt (plus more to taste)
-
1 1/2 Tbspolive oil
-
1/2 conion, chopped
-
1/2 cred bell pepper, chopped
-
1 cfrozen corn (or veg mix)
-
1 pinchcayenne pepper, optional, to taste
-
1 Tbspminced cilantro, optional, to taste
How To Make corny rice
-
1Rinse rice in strainer until water runs clear.
-
2Add water to a saucepan and bring to a boil. Stir in rice, salt, 1/2 tablespoon of oil, and bring it back to a gentle simmer. Stir once, cover with a tight-fitting lid, and reduce heat to low. Simmer for 15-18 minutes until all of the water is absorbed and the rice is tender. Remove from heat.
-
3Meanwhile, heat remaining oil in skillet. Add onions and chopped peppers. Cook until softened. Stir in frozen corn (or veggies) and cook a few more minutes.
-
4Mix cooked vegetables with rice. Taste for salt. Add cayenne or cilantro, if using.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT