- 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
- 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.
05/14/2018
recipepes.com
Rice with Pan-Roasted Corn and Onions, recipe
PT15M
PT1H
5
455 calories
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