Say goodbye to plain white rice and hello to a savory, sweet dish that the whole family will love!
Turn plain rice into something special in less than half an hour and watch how quickly it disappears. Your family will love the incredible flavor from having rice cooked in chicken broth rather than water, not to mention the onions, garlic, and, of course, all that delectable corn. With that finishing touch of buttery goodness, this corn rice is a home run on any dinner table.
Let’s talk for a minute about how well butter and corn go together. After all, who doesn’t love a bucket of hot buttered corn at the movie theater? I get those vibes from this dish because you get the butter and corn along with the sautéed, garlicky rice. In fact, this dish is so good that you won’t want to relegate it to dinner. Enjoy it any time of day, even for breakfast with your favorite style of eggs.
You can substitute vegetable stock and plant-based butter to create a vegetarian or vegan version of this recipe. Although the recipe calls for frozen corn, you can substitute fresh corn, as it will cook along with the rice. Canned corn might soften too much in this recipe, so use it only if that is all you have.
It’s essential to follow the directions as listed and not be tempted to lift the lid before the final steaming in step four. It is during that time that the rice grains finish absorbing all the residual water. The result will be nice, fluffy rice ready for that final buttering. Gently fold the butter into the cooked rice to keep it nice and fluffy, and serve it immediately while it’s still warm and fresh.
Delicious additions for corn rice
Although this recipe for corn rice needs nothing else, you can enhance the dish by adding other vegetables, such as diced bell peppers and carrots. Add them along with the onions. Diced tomato, scallions, peas, and mixed vegetables are other great options. Stir in some chopped, cooked bacon for added flavor and crunch.
Another way to make this dish special is to adjust the seasonings to go with other foods you’re serving. Stirring in a tablespoon or two of soy sauce is ideal when you want to serve this with your favorite Asian meal. Add a teaspoon or two of Italian seasoning, Creole seasoning, or Cajun seasoning if those are the themes of your dinner.
How do I store leftovers?
Allow leftover corn rice to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Once chilled, you can freeze it in freezer-safe containers or zippered bags for up to 3 months. Defrost the rice overnight in the refrigerator, and reheat it gently on the stovetop or in the microwave.
Serving suggestions
Anything goes well with corn rice, so feel free to make your favorite dishes. Put a bowl of this delicious rice on the table, and watch everyone reach for it. I love it with Salmon Croquettes, Perfect Sautéed Shrimp, or this Delicious Roasted Cod Recipe. If land-based proteins are more your style, try Philly Cheesesteak Sloppy Joes, Crock-Pot Beef Stew, Buffalo Wings, or Instant-Pot Pork Chops. Make dessert just as memorable with Cheesecake Bars, Cake Mix Brownies, or Eggless Chocolate Chip Cookies.
Corn Rice
Ingredients
- 4 tablespoons unsalted butter divided
- 1/2 small onion chopped
- 2 garlic cloves minced
- 1 1/2 cups frozen corn kernels no need to thaw
- 1/4 teaspoon salt divided
- 1 cup long grain white rice rinsed
- 1 1/2 cups low-sodium chicken broth
- Pinch of black pepper
- Fresh parsley chopped (for garnish)
Instructions
- In a medium pot, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until translucent. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the corn kernels and half of the salt, cooking for an additional 2 minutes.
- Add the rinsed rice and stir for 30 seconds to coat it with the butter and garlic. Pour in the chicken broth and add the remaining salt and a pinch of black pepper. Bring the mixture to a simmer over medium heat.
- Cover the pot, reduce the heat to low, and let it cook for 15 to 20 minutes until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let it sit, covered, for 5 minutes.
- Stir in the remaining 2 tablespoons of butter until melted. Sprinkle the chopped parsley on top and gently fluff the rice before serving hot.
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