Best Corn Spinach Rice Recipes

Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans
1 cup cooked black rice
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock, reduced by half
Salt and freshly ground black pepper, to taste
1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste
8 (6-ounce) catfish fillets
4 tablespoons peanut oil

Steps:

Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)
Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.

Corn & Spinach rice image

Provided by rosewater

Categories Rice

Time 27m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 cup corn
1 cup spinach (thawed)
1 small onion, sliced into moon shaped rings
1 cup rice (I use basmati)
2 black peppercorns
1 small cinnamon stick
2 cloves
1 green cardamoms (optional)
1/4 teaspoon turmeric powder
1 tablespoon oil
salt