Rice with Pan-Roasted Corn

Rice with Pan-Roasted Corn


  • 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


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

  2. 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.

  3. Combine rice and corn mixture; toss well.

  • Yield: serves 6 (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 160
Caloriesfromfat 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
Carbohydrate 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