Corn And Rice Recipes

CORN AND RICE



Corn and Rice image

This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.

Recipe From allrecipes.com

Provided by Kristal

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 12

1 slice bacon, chopped
½ onion, chopped
¼ green bell pepper, chopped
½ teaspoon chopped fresh thyme
½ cup tomato sauce
1 teaspoon browning sauce
1 teaspoon salt
½ teaspoon ground black pepper
1 pinch red pepper flakes
2 (14 ounce) cans whole kernel corn, drained
3 ½ cups water
2 cups white rice
Calories421.8 calories
Carbohydrate92 g
Cholesterol2 mg
Fat2.8 g
Fiber4.7 g
Protein10.7 g
SaturatedFat0.7 g
Sodium1119.7 mg
Sugar6.6 g

Steps:

  • Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

CORN RICE MEDLEY



Corn Rice Medley image

Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees. -Cheryl Ivers, Orangeburg, South Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese
Calories 291 calories
Fat8g fat (2g saturated fat)
Cholesterol2mg cholesterol
Sodium517mg sodium
Carbohydrate48g carbohydrate (2g sugars
Fiber2g fiber)
Protein7g protein.

Steps:

  • In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes. , Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Recipe From food.com

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

SUMMER CORN AND RICE PILAF



Summer Corn and Rice Pilaf image

Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup basmati or long-grain white rice
4 ears corn, kernels shaved from cobs
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Salt and freshly ground pepper
1/4 cup loosely packed mint leaves, coarsely chopped

Steps:

  • Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
  • Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
  • Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.

RICE AND CORN SIDE DISH



Rice and Corn Side Dish image

This is a quick inexpensive recipe to whip together. Goes great with just about everything.

Recipe From allrecipes.com

Provided by Teresa Corrie

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
¼ cup chopped celery
¼ cup chopped onion
2 cups water
1 cup white rice
1 cup whole kernel corn
1 cube chicken bouillon
salt to taste
Calories164 calories
Carbohydrate31.6 g
Cholesterol0.1 mg
Fat2.8 g
Fiber1.3 g
Protein3.2 g
SaturatedFat0.4 g
Sodium228.7 mg
Sugar1.4 g

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
  • Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.

SUMMER CORN AND RICE PILAF



SUMMER CORN AND RICE PILAF image

Recipe From epicurious.com

Categories     Side

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup basmati or long-grain white rice
4 ears fresh corn, kernels shaved from cob
4 large shallots, cut into 1/4-inch slices
Pinch sugar
Salt and freshly ground black pepper
1/4 cup fresh loosely packed mint leaves, coarsely chopp

Steps:

  • 1. Melt 1 tablespoon butter in a small saucepan set over medium heat. Add rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork. 2. Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add corn kernels, shallots, sugar, and a pinch each salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat. 3. Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve warm.

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