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Corn Pilaf

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By Pillsbury Kitchens
Updated Mar 6, 2012
Bake-Off® Contest 40, 2002
Prati Parekh
Corona, California
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A-maize guests with a jazzed-up rice dish full of sweet, tasty corn.

Corn Pilaf

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 8
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Ingredients

  • 1 cup uncooked basmati or regular long-grain white rice
  • 2 tablespoons oil
  • 3 cinnamon sticks
  • 1 (11-oz.) can whole kernel corn, red and green peppers, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 teaspoon salt
  • 1/4 teaspoon minced gingerroot
  • 1 3/4 cups water
  • 1 1/2 teaspoons butter
  • 1 tomato, cut into 6 slices
  • Fresh parsley sprigs

Instructions

  • Step 
    1
    In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
  • Step 
    2
    Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
  • Step 
    3
    Add corn, chiles, salt, gingerroot and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork. Let stand, uncovered, 5 minutes. Remove cinnamon sticks. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs.

Nutrition

170 Calories
5g Total Fat
3g Protein
27g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
170
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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