Creamy Rice with Corn

Creamy Rice with Corn

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 590
Calories from Fat 290
Total Fat 32 g
Saturated Fat 12 g
Trans Fat 0.5 g
Cholesterol 60 mg
Sodium 1360 mg
Total Carbs 58 g
Dietary Fiber 3 g
Sugars 2 g
Protein 19 g
Vitamin A 10 %
Vitamin C 10 %
Calcium 35 %
Iron 15 %
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  • Recipe Serves4
  • Preparation Time10 min
  • Cooking Time40 min

Ingredients

  • 2 Tbsp. vegetable oil
  • 1/2 onion, chopped
  • 1 cup regular rice [or converted rice]
  • 2 cups frozen corn
  • 2 cups water
  • 1 1/2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1/2 cup Mexican cream [or sour cream]
  • 1 package (8 oz.) shredded mozzarella cheese

Directions

  • Heat oil in 12-inch nonstick skillet over medium-high heat and cook onion and rice, stirring frequently 3 minutes or until golden. Add corn and cook, stirring occasionally, 3 minutes. Add water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender and water is absorbed.
  • Arrange 1/3 of the rice in 8-inch broiler-proof baking dish. Drizzle with 1/3 of the Mexican cream, then top with 1/3 of the cheese. Repeat two times. Broil until cheese is golden. Garnish, if desired, with chopped fresh cilantro.
  • Creamy Rice with Corn can be prepared in advance. Simply reheat in a 350° oven 25 minutes or until heated through and cheese is golden.