Corn Rice Medley

Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees.


2 servings


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


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.

Nutritional Information

1 serving (3/4 cup) equals 291 calories, 8 g fat (2 g saturated fat), 2 mg cholesterol, 517 mg sodium, 48 g carbohydrate, 2 g fiber, 7 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map