Rice with Pan-Roasted Corn

serves 6 (serving size: 3/4 cup)


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1 cup uncooked jasmine rice
1 tablespoon vegetable oil
1 cup frozen whole-kernel corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 cup chopped fresh cilantro


Cook rice according to package directions, omitting salt and fat.

Heat oil in a large nonstick skillet over medium-high heat. Add corn and salt; saute 5 minutes or until lightly browned. Stir in oregano; cook 1 minute. Stir in cilantro; remove from heat.

Combine rice and corn mixture; toss well.

Created date

October 2003

Nutritional Information

Calories 160
Caloriesfromfat 14 %
Fat 2.5 g
Satfat 0.2 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 3 g
Carbohydrate 31.4 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 201 mg
Calcium 8 mg