Health

Rice with Pan-Roasted Corn

Rice with Pan-Roasted Corn Recipe

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.

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

Nutritional Information

Calories per serving:160
Calories from fat: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

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