Corn and Rice

  • Yield: 10 servings

Use quick-cooking brown rice for a speedier dish.


1cup chopped green onions
1 (16-ounce) package frozen corn, thawed
Salt and pepper
1/2cup vegetable or fat-free chicken broth
3cups cooked brown rice (any rice may be used)
1/4cup finely chopped parsley


  1. Saute green onions in a large nonstick skillet.
  2. Add corn, salt, pepper and broth. Cook for 2 minutes or until corn is done. Add rice and parsley until just cooked through, about 3 minutes.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 115
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 29mg
  • Carbohydrate 25g
  • Fiber 3g
  • Sugars 2g
  • Protein 3g