Cilantro Corn Rice

Ingredients

• 1.5 cup jasmine rice (rinsed)
• 1.5 cup water (for cooking the rice)
• 0.25 cup butter (for sautéing)
• 1 bunch green onions (chopped)
• 1 bunch cilantro (chopped)
• 1 can corn (drained)
• 2 garlic (cloves, minced)
• 2 tbsp olive oil
• 1 tsp black pepper
• chicken bouillon powder (to taste)

Steps

1. 1

   Prepare the steamed rice: rinse 1.5 cups of jasmine rice and place it in a pot with 1.5 cups of water. Cook until the water is absorbed and the rice is tender. Reserve 1.5 cups of the cooked rice for this recipe.

2. 2

   Heat a skillet over medium heat and add approximately 0.25 cup of butter.

3. 3

   Once the butter has melted, add the chopped vegetables (green onions and cilantro) and the corn. Sauté over medium-high heat for about 5 minutes, stirring occasionally.

4. 4

   Reduce the heat to medium, add the minced garlic, and sauté for about 2 minutes until fragrant.

5. 5

   Add 2 tbsp of olive oil, 1 tsp of black pepper, and chicken bouillon to taste. Sauté for about 3 minutes, stirring to combine the flavors well.

6. 6

   Add the cooked rice to the skillet and gently fold it in until it is evenly combined with the vegetable mixture.

Notes

This recipe uses pre-cooked steamed jasmine rice. Make sure the rice is loose before adding it to the skillet so it integrates better with the vegetables.

Nutrition per serving

• side dish
• rice
• vegetarian
• accompaniment
• easy
• corn