Corn and Rice

Holly Clegg
  • Yield: 10 servings

Use quick-cooking brown rice for a speedier dish.


1cup chopped green onions
1-- (16-ounce) package frozen corn, thawed
-- Salt and pepper
1/2cup vegetable or fat-free chicken broth
3cups cooked brown rice (any rice may be used)
1/4cup finely chopped parsley


  1. In a large nonstick skillet coated with nonstick cooking spray, sauté green onions for several minutes.
  2. Add corn, salt, pepper and broth. Continue cooking until corn is done, about 2 minutes. Stir in rice and parsley, cooking until heated through, about 3 minutes. Makes about 5 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 115
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 29mg
  • Carbohydrate 25g
  • Fiber 3g
  • Sugars 2g
  • Protein 3g