Roasted Corn And Garlic Rice For Two

1. 1

   Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly.

2. 2

   Place corn and garlic on a

3. 3

   . Bake at 400u00b0 for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened. Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife.

4. 4

   In a small saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.