ROASTED CORN AND GARLIC RICE FOR TWO

Roasted Corn and Garlic Rice for Two image

I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time. This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house.-Marilyn Rodriguez, Fairbanks, Alaska

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 8

Previous Next

Ingredients

2 ears sweet corn in husks
1 to 2 garlic cloves, peeled
1-1/4 teaspoons olive oil, divided
1/2 cup uncooked long grain rice
1 cup chicken broth
1 bay leaf
1/8 teaspoon salt
Dash pepper

Steps:

Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly., Place corn and garlic on a baking sheet. Bake at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened. Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife., In a small saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.

Nutrition Facts : Calories 327 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 662mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.