Before changing my eating habits, I was sure that the flavor of this rice was coming from adding "beef bouillon cube" into sautéed onion and corn.
My “reviewed” recipe (below) doesn’t use any bouillon. The flavor, actually, comes from the combination of brown rice, corn and of course lots of cilantro.
2 cups brown rice
1 can corn or 1 cup thawed frozen corn
1 medium onion, finely chopped
3 garlic cloves, grated
1/3 cup cilantro, finely chopped
Salt & pepper to taste
2 tabs olive oil
Cook rice as usual and don't forget salt.
Warm the olive oil in a saucepan. Sauté onion and garlic until onion is tender then add corn and season with salt and pepper. Cover and cook on medium low heat until the corn is hot and well mixed up with the onion.
Add the rice to the saucepan and fold it gently into the mixture corn and onion.
Let the rice warm up for about 2-3 minutes then turn off the heat.
Mix in cilantro (Be careful not to smash the rice), cover and let stand for 5-10 minutes until the cilantro aroma infuse into the rice.
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