Rice with Pan-Roasted Corn
Ingredients
- 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
Preparation
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.
Print
- Yield: serves 6 (serving size: 3/4 cup)
Nutritional Information
| Calories per serving: | 160 |
|---|---|
| Calories per serving: | 14% |
| Fat per serving: | 2.5g |
| Saturated fat per serving: | 0.2g |
| Monounsaturated fat per serving: | 1.4g |
| Polyunsaturated fat per serving: | 0.8g |
| Protein per serving: | 3g |
| Carbohydrates per serving: | 31.4g |
| Fiber per serving: | 1.6g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 0.6mg |
| Sodium per serving: | 201mg |
| Calcium per serving: | 8mg |
This Recipe Is
Health
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