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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 134 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.