Dinner

Long Grain Rice with Corn, Peppers and Onions is for Dinner.

Long Grain Rice with Corn, Peppers and Onions takes several minutes to prepare.

Long Grain Rice with Corn, Peppers and Onions takes several minutes to cook.

Long Grain Rice with Corn, Peppers and Onions makes 2 servings.

The ingredients for Long Grain Rice with Corn, Peppers and Onions are:

10 ounces frozen corn or 1 12 to 16 ounce can
1 tablespoon olive oil
1 to 2 greenor red bell peppers
2 cups long grain white rice, such as Basmati. Make sure to rinse first.
4 cups chicken stock or canned broth
Freshly ground black pepper
Salt to taste
Optional: Shredded white Italian cheeses

Here is how you make Long Grain Rice with Corn, Peppers and Onions:

In oil in a 2 1/2 quart saucepan, add onions (1/2 cup chopped) and garlic (one clove crushed). Saute for 3 min. Add green pepper and squash and saute till soft.Add rice, that is rinsed. Add rice and cook over medium heat, stirring to coat rice with the oil and vegetables. Cook for about 3 min. or until rice is dry and beginning to turn golden.Add hot broth and return to boil. Stirl in corn and return to boil. Simmer on low flame for 17 minutes. If using electric stove, heat a separate burner and swithc to that burner to simmer.When cooked, uncover and add good amount of fresh pepper and some salt to tast. Can add additional butter or margarine. Allow rice to settle three to five minutes to absorb any excess moisture. Serve hot. Really good with shredded white cheese.Serving Size: Makes four main dish servings.Number of Servings: 2Recipe submitted by SparkPeople user BRENDABERNET.

The nutritional information for Long Grain Rice with Corn, Peppers and Onions is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 323.0

• Total Fat: 7.6 g
• Cholesterol: 3.0 mg
• Sodium: 587.5 mg
• Total Carbs: 60.7 g
• Dietary Fiber: 2.1 g
• Protein: 6.8 g