Rice Pilaf With Corn Recipe

Name: Rice Pilaf With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1/2 cumin seed; 1 c. long grain rice (uncooked); 2 Tbsp. freeze dried chives; 3/4 tsp. curry powder; 1/4 tsp. salt; 1/4 tsp. ground pepper; 1 (11 oz.) can whole kernel corn, drained; 1/3 c. water; 1 can chicken broth; 2 Tbsp. unsalted dry roasted peanuts

Servings: persons

1 Tbsp. vegetable oil
1/2 cumin seed
1 c. long grain rice (uncooked)
2 Tbsp. freeze dried chives
3/4 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground pepper
1 (11 oz.) can whole kernel corn, drained
1/3 c. water
1 can chicken broth
2 Tbsp. unsalted dry roasted peanuts

1
Heat oil in a large saucepan over medium heat.
2
Add cumin seed; saute 1 minute.
3
Add rice and next 5 ingredients.
4
Reduce heat and cook, uncovered, for 1 minute, stirring constantly.
5
Add water and chicken broth.
6
Bring to a boil.
7
Cover, reduce heat and simmer for 20 minutes, or until liquid is absorbed.
8
Remove pan from heat; let stand, covered, for 5 minutes.
9
Stir in peanuts.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 1/2 cumin seed, 1 c. long grain rice (uncooked), 2 Tbsp. freeze dried chives, and more.

Yes, Rice Pilaf With Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Pilaf With Corn

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