RICE WITH PAN-ROASTED CORN AND ONIONS

Rice with Pan-Roasted Corn and Onions image

Rice is a regular at most dinner tables, so keeping this side dish fresh and exciting can be a challenge. Adding the sweet taste of onions and pan-roasted corn only takes another minute or two, but adds incredible texture and flavor.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 cup fresh whole kernel corn or frozen whole kernel corn, thawed
1 small onion, cut in half and thinly sliced
1 cup uncooked long grain white rice
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

Steps:

Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 23.5 g, Cholesterol 8.9 mg, Fat 3.4 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 265 mg, Sugar 1.3 g