Rice Pilaf With Corn
Creamy rice pilaf infused with cumin and curry, complemented by sweet corn and crunchy peanuts, perfect for a flavorful side or a light vegetarian main.
Ingredients
Instructions
- Heat vegetable oil in a large saucepan over medium heat.
- Add cumin seed; sauté for 1 minute.
- Add rice, freeze-dried chives, curry powder, salt, and ground pepper; cook, uncovered, for 1 minute, stirring constantly.
- Add water and chicken broth; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.
- Remove pan from heat; let stand, covered, for 5 minutes.
- Stir in drained corn and peanuts before serving.
Tips & Substitutions
For added depth of flavor, consider using vegetable broth instead of chicken broth. If you don't have freeze-dried chives, fresh chives or green onions can be good substitutes. Adding a pinch of red pepper flakes can enhance the dish's heat if desired. Make sure to rinse the rice before cooking to remove excess starch for fluffier results.
Serving Suggestions
This Rice Pilaf with Corn pairs beautifully with Chicken Tarragon Delight for a complete meal. Serve it alongside a fresh green salad or grilled vegetables to add color and nutrition. For a heartier option, consider serving it with Chicken recipes that feature bold spices to complement the flavors of the pilaf.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and cover the container before microwaving to prevent drying out. You can also reheat on the stovetop, adding a bit of broth or water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pilaf With Corn contains roughly 560 calories, with 20g protein, 60g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (123% of the Daily Value), iron (69% of the Daily Value), and protein (40% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2253mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but you will need to adjust the cooking time and liquid amount. Brown rice typically takes longer to cook, about 40-45 minutes, and requires more water. Start with 1.5 cups of liquid for every cup of brown rice.
What can I substitute for peanuts if there are allergies?
If there are peanut allergies, you can substitute with sunflower seeds or omit the nuts altogether. For a different texture, try adding toasted pumpkin seeds or slivered almonds, ensuring they are safe for those with allergies.
Can I add other vegetables to this pilaf?
Absolutely! You can add diced bell peppers, peas, or carrots for extra color and nutrition. Just sauté them with the cumin seeds before adding the rice to ensure they are cooked through by the time the pilaf is ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).