Ingredients
- 2 cups water
- 1 cup brown rice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 cup frozen corn kernels
- ½ teaspoon dried cilantro
- ½ teaspoon cumin seed
Why You'll Love Making This
Full of warm spices and sweet corn, making it both comforting and flavorful. It's quick to prepare and uses pantry staples, perfect for a busy weeknight. Plus, it’s a great way to add whole grains and veggies to your meal.
Cooking Secrets
- Rinse the rice before cooking to remove excess starch and keep it fluffy.
- Toast the spices briefly in oil to release their aroma before adding the rice.
- Use fresh or frozen corn for the best sweetness and texture.
- Toast the spices briefly in oil to release their aroma before adding the rice.
- Use fresh or frozen corn for the best sweetness and texture.
Directions
Combin the water, rice, olive oil, and a pinch of salt in a medium saucepan. Bring it all up to a boil over medium-high heat. Once boiling, stir in the corn, chopped cilantro, and cumin. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 45 to 60 minutes, or until the rice has absorbed all the liquid. Give it a quick fluff with a fork before serving.
How To Present This Dish
Serve alongside grilled chicken or roasted vegetables for a balanced meal. It also pairs well with a dollop of yogurt or a squeeze of lime to brighten the flavors. Sprinkle with fresh herbs like cilantro or parsley for extra freshness.
Food Storage Guide
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water to keep the rice moist. This dish also freezes well for up to 2 months—just thaw and warm thoroughly before serving.
