Rice with Pan-Roasted Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup uncooked jasmine rice |
1 tablespoon vegetable oil |
1 cup frozen whole-kernel corn, thawed |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1 cup chopped fresh cilantro |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add corn and salt; saute 5 minutes or until lightly browned. Stir in oregano; cook 1 minute. Stir in cilantro; remove from heat.
3. Combine rice and corn mixture; toss well.
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