Corny Brown Rice

  • Yield: 6 servings

The hint of cumin in this colorful dish gives it a Southwestern touch.


1cup green onions, thinly sliced
1 (16-ounce) package frozen corn, thawed
1/2teaspoon ground cumin
Salt and pepper to taste
1/2cup canned fat-free chicken broth
3cups cooked brown rice
1/4cup chopped parsley


  1. In a large pan coated with nonstick cooking spray, saute the green onions for several minutes. Add corn, cumin, salt, pepper and chicken broth. Continue cooking until the corn is done, about 2 minutes. Stir in the rice and parsley and continue cooking until heated through, about 3 minutes.

Nutritional Info *per serving

  • Calories 177
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 27mg
  • Carbohydrate 39g
  • Fiber 4g
  • Protein 5g