• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Swanson’s® Rice with Roasted Corn and Caramelized Onions

    Rice makes a regular appearance on most dinner tables, so keeping this side dish fresh and exciting can be a challenge. Adding the charred sweet taste of caramelized onions and roasted corn only takes another minute or two of prep, but adds an incredible element texture and flavor.

    Use a thinly bladed boning knife or even a steak knife to remove the fresh corn kernels from the cob. Balance the cob vertically in a shallow dish, such as a glass pie plate, and cut off the kernels using downward strokes of your knife blade. For even quicker prep, substitute fresh frozen corn kernels.


    Ingredients
    2
    tablespoons
    vegetable oil
    1
    cup
    fresh corn, removed from the cob (about one cob)
    1/4
    cup
    slivered onions
    1
    cup
    uncooked rice
    1
    clove
    garlic, minced
    2
    cups
    Swanson’s® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
    Directions
    Heat a 10-inch sauté pan and add the vegetable oil. Once the vegetable oil is hot, add the corn and onions, and sauté until they begin to caramelize and roast, about 3 minutes.
    Add the uncooked rice and sauté until the rice turns opaque. Add the garlic, and Swanson’s® Chicken Broth. Lower the heat to simmering, then cover with a tightly fitting lid.
    Allow the rice to cook for 25 minutes. Remove from the heat, and then fluff the rice with a fork before serving.

    The base number of servings for this recipe is 8
    OK

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