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Corn Pilaf
- Prep Time 15 min.
- Cook Time -
- Serves 8
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 cup uncooked basmati or regular long-grain white rice
- 2 tablespoons oil
- 3 cinnamon sticks
- 1 (11 ounce) can Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers, drained
- 1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles
- 1/2 teaspoon salt
- 1/4 teaspoon minced gingerroot
- 1 3/4 cups water
- 1 1/2 teaspoons butter
- 1 tomato, cut into slices
- Fresh parsley sprigs
Nutrition Info
Per Serving
- Calories: 175 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 3 g
- Fat: 4 g
- Protein: 3 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
- Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
- Add corn, chiles, salt, gingerroot and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork. Let stand, uncovered, 5 minutes. Remove cinnamon sticks. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs.
Yield: 8 servings
3. Still Hungry?
A-maize guests with a jazzed-up rice dish full of sweet, tasty corn.
Notes:
Submitted by
Prati Parekh, Corona, CA
Bake-Off(R) Contest 40, 2002
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