Rice With Peppers And Corn

By Pierre Franey

Total Time
20 minutes
Rating
5(5)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 1tablespoon butter
  • ½cup finely chopped onion
  • ½cup diced sweet red pepper
  • ¼teaspoon stem saffron, optional
  • 1cup rice
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1½cups fresh or canned chicken broth
  • 1medium-size ear of corn, shucked
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

252 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 503 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat butter in a saucepan and add onion, sweet pepper and saffron.

  2. Step 2

    Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.

  3. Step 3

    Meanwhile, cut and scrape kernels from ear of corn. There should be about ¾ cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve

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Comments

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Ali Litts

This is wonderful and perfect for an early fall dinner by including fresh corn and peppers. It makes a lot and as a large side dish with chicken for two, I had at least five more individual servings left over, which I froze. I braised the chicken thighs using white wine at the end. This was perfect with the rice. It took longer than 15 minutes covered -- about 25 minutes -- for basmati rice but it was worth it. Next time though, I'll start the thighs later.

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