Rice with Pan-Roasted Corn and Onions Popular Recipes

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Rice with Pan-Roasted Corn and Onions

"Rice is a regular at most dinner tables, so keeping this side dish fresh and exciting can be a challenge. Adding the sweet taste of onions and pan-roasted corn only takes another minute or two, but adds incredible texture and flavor."

Ingredients :

2 tablespoons butter
1 cup fresh whole kernel corn or frozen whole kernel corn, thawed
1 small onion, cut in half and thinly sliced
1 cup uncooked long grain white rice
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.