Green Brown Rice With Corn Recipes

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CORN AND GREEN CHILE RICE



Corn and Green Chile Rice image

Turn to canned corn already flavored with peppers for an easy start to this creamy, meatless casserole.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 7

1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can whole kernel corn, red and green peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
  • Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 30 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 290 mg, Sugar 2 g

BLACK RICE, CORN AND CRANBERRIES



Black Rice, Corn and Cranberries image

This recipe came to us from Nava Atlas, the author of "Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions." "The first time I came up with this recipe, I thought I'd better cut the recipe in half so my family of four wouldn't be eating it for the rest of the week. What a mistake-we tore through it in no time. While it's a festive eyeful, it's too good to save for only special occasions, and too simple not to make for everyday meals."

Provided by Tara Parker-Pope

Time 45m

Yield 8 servings

Number Of Ingredients 13

1 cup black rice or wild rice
3 tablespoons olive oil or other healthy vegetable oil
3 to 4 cloves garlic, minced
3 to 4 scallions, green and white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice, or to taste
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup dried cranberries
Salt and freshly ground pepper to taste
1/4 cup toasted pumpkin seeds for topping

Steps:

  • If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
  • Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
  • Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
  • To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 6 grams

GREEN BROWN RICE WITH CORN



Green Brown Rice with Corn image

I did a little twist to traditional green rice (arroz verde) where I used brown rice and added corn to it so it becomes a much more filling side dish. You can just omit the epazote, which is hard to find here (look in Mexican markets).

Provided by Alicia

Categories     Side Dish     Rice Side Dish Recipes

Time 2h23m

Yield 8

Number Of Ingredients 9

2 cups brown rice
3 tablespoons vegetable oil, divided
4 ears corn, cut from cob
¼ onion, chopped
6 poblano chiles, deveined and cut into strips
4 cups water
4 cloves garlic
salt to taste
1 sprig fresh epazote leaves

Steps:

  • Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
  • Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
  • Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
  • Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
  • Remove the rice from the heat and let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.9 g, Fat 7.2 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 39.5 mg, Sugar 3.2 g

LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS



Long Grain White Rice with Corn, Peppers and Onions image

Provided by Food Network

Categories     main-dish

Yield 8

Number Of Ingredients 10

2 large ears fresh corn shucked and all silk removed (1 large (12 to 16 ounces) drained can or 1 (10 ounce) box frozen corn may be substituted. Do not thaw before using.)
3 tablespoons butter, margarine or olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
1 green or red sweet bell pepper, seeded and minced (or use a combination of both peppers)
2 cups long grain white rice (preferably Basmati or Texmati rice)
4 cups rich well seasoned Chicken Stock or "doctored" *canned broth
Freshly ground black pepper
Salt to taste
Optional: 1 tablespoon additional butter or margarine

Steps:

  • If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
  • To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
  • To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
  • To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
  • To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
  • Time Management Tips:
  • 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
  • 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
  • "Variation" Tips:
  • 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
  • Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
  • Tips From a Teacher:
  • The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
  • Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.

EASY SPICED BROWN RICE WITH CORN



Easy Spiced Brown Rice With Corn image

An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.

Provided by CLOUDSSUNRAIN

Categories     Side Dish     Vegetables     Corn

Time 1h5m

Yield 6

Number Of Ingredients 7

2 cups water
1 cup brown rice
1 tablespoon olive oil
½ teaspoon salt
1 cup frozen corn kernels
½ teaspoon dried cilantro
½ teaspoon cumin seed

Steps:

  • In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.4 g, Fat 3.2 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 198.3 mg, Sugar 0.9 g

GREEN BROWN RICE WITH CORN



Green Brown Rice with Corn image

I did a little twist to traditional green rice (arroz verde) where I used brown rice and added corn to it so it becomes a much more filling side dish. You can just omit the epazote, which is hard to find here (look in Mexican markets).

Provided by Alicia

Categories     Side Dish     Rice Side Dish Recipes

Time 2h23m

Yield 8

Number Of Ingredients 9

2 cups brown rice
3 tablespoons vegetable oil, divided
4 ears corn, cut from cob
¼ onion, chopped
6 poblano chiles, deveined and cut into strips
4 cups water
4 cloves garlic
salt to taste
1 sprig fresh epazote leaves

Steps:

  • Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
  • Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
  • Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
  • Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
  • Remove the rice from the heat and let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.9 g, Fat 7.2 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 39.5 mg, Sugar 3.2 g

BROWN RICE WITH ANDOUILLE, CORN, AND RED PEPPERS



Brown Rice With Andouille, Corn, and Red Peppers image

Raised in a Filipino household, I never knew there was such a thing as brown rice - brown? REALLY? - until I was married and on my own. I still love jasmine rice - but I really like that chewy, nutty thing going on with brown rice, too. This recipe is from Cook's Illustrated.

Provided by Pinay0618

Categories     Brown Rice

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

6 ounces andouille sausages, cut into 1/2-inch pieces
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
1 red bell pepper, chopped fine (about 1 cup)
3 medium garlic cloves, minced
1 cup low sodium chicken broth
2 1/4 cups water
1 1/2 cups long grain brown rice
1 teaspoon table salt
1/2 cup frozen corn, thawed
1/4 cup roughly chopped fresh basil
1/4 teaspoon ground black pepper
1 lemon, cut into wedges

Steps:

  • Adjust oven rack to middle position; heat oven to 375 degrees. Cook sausage in Dutch oven over medium heat until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate; set aside. Add onion and pepper and cook, stirring occasionally, until well-browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add chicken broth and water; cover and bring to boil. Remove pan from heat, stir in rice and salt. Cover pot with lid and bake rice until tender, 65 to 70 minutes.
  • Remove pan from oven; uncover and discard foil. Fluff rice with dinner fork, stir in corn and reserved sausage, then replace lid. Let rice stand 5 minutes. Stir in basil and black pepper; serve, passing lemon wedges separately.

RICE WITH PEPPERS AND CORN



Rice With Peppers And Corn image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup diced sweet red pepper
1/4 teaspoon stem saffron, optional
1 cup rice
Salt to taste if desired
Freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth
1 medium-size ear of corn, shucked

Steps:

  • Heat butter in a saucepan and add onion, sweet pepper and saffron.
  • Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
  • Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED CORN AND GARLIC RICE



Roasted Corn and Garlic Rice image

"I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time," writes Marilyn Rodriguez of Fairbanks, Alaska. "This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 8

4 ears sweet corn in husks
2 to 3 garlic cloves, peeled
2-1/4 teaspoons olive oil
1 cup uncooked long grain rice
2 cups chicken broth
1 bay leaf
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • 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. Place corn and garlic directly on oven rack. Bake at 400° 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., In a large 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.

Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 628mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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