Corn & Rice Medley

By 30 Minutes or Less
This corn and rice dish can be made with frozen, canned, or fresh corn.

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  • Prep Time: 30 minutes

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Yellow/Orange, White


1/2 cup brown rice, dry, quick cooking

1 cup water

1 Tbsp margarine

1 can (15 oz) corn

1/4 cup onion, finely chopped

1/2 tsp salt

1 tsp paprika

black pepper to taste


  1. Combine 1/2 cup rice with 1 cup water in a medium saucepan. Bring to  boil, stir once or twice with a fork, lower heat.
  2. Cover tightly and simmer until liquid is absorbed and rice is tender. Fluff with fork and serve.
  3. Meanwhile, melt margarine in a large skillet over medium heat. Stir in corn, onion, salt, pepper, and paprika. Cook for 4-6 minutes or until tender, stirring occasionally.
  4. In a serving bowl, combine corn mixture with cooked rice. Serve and enjoy.

Nutritional Information

  • Calories:    200
  • Carbohydrates:    38g
  • Total Fat:    3.5g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    16%
  • Sodium:    180 mg
  • Protein:    5g
  • Recipe Credit
  • Recipe courtesy of the University of Georgia Cooperative Extension Service.



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