Corny Brown Rice

Kitchen Tested
  • Yield 6 servings

Brown rice offers extra fiber and lots of B vitamins.

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


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



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