Rice With Corn
From choclytcandy 16 years ago
- 35 minutes to make
- Serves 4
1000 Mexican Recipes by Marge Poore
Ingredients
- 1 tbs vegetable oil shopping list
- 1 cup long-grain white rice shopping list
- 2 cups hot tap water shopping list
- 2 medium ears fresh corn shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp ground cumin shopping list
How to make it
- Heat oil in a 2 quart wide saucepan or deep skillet. When the oil shimmers, add the rice and cook, stirring, until the rice is opaque and starts to change color, but does not brown, about 5 minutes. Add the liquid all at once, stir and bring to a boil.
- Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
- Remove the pan from the heat and let rice stand 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork. If not, cover and let stand 5 more minutes.
- Meanwhile, cook the corn in a large pot of boiling water, 5 minutes. Cool under cold running water. Cut off the kernels and discard the cobs. Add corn kernels, butter, salt, and cumin to rice. Mix. Adjust seasoning. Serve.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- cookinggood Leesburg, FL
- choclytcandy Dallas, Dallas
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The Rating
Reviewed by 2 people-
Great side for mexican dinner! I've always liked rice and corn dishes. Thanks, Ferri
cookinggood
in Leesburg loved it
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" It was excellent "