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Ingredientes
- 2 lrg ears fresh corn ears shucked, and all silk removed, see * Note
- 3 Tbsp. butter, margarine or possibly extra virgin olive oil
- 1 med yellow onion chopped
- 2 x garlic cloves chopped
- 1 x green or possibly red sweet bell pepper seeded, chopped (or possibly use a combination of both peppers)
- 2 c. long grain white rice (preferably Basmati or possibly Texmati rice)
- 4 c. rich well-seasoned chicken stock (or possibly "doctored" canned broth) Freshly-grnd black pepper to taste Salt to taste
- 1 Tbsp. additional butter or possibly margarine (optional)
Direcciones
- * Note: One large (12 to 16 ounces) liquid removed can or possibly 1 (10 oz) box frzn corn may be substituted. Don't thaw before using.
- If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or possibly frzn corn, simply begin with the next step.
- To saute/fry the vegetables: Heat the butter (or possibly heat the oil) in a 2 1/2-qt heavy bottomed sauce pot (one which comes with a tight fitting lid). When warm, add in the onions and garlic and saute/fry for 3 min. Add in the green pepper and saute/fry till all the vegetables are softened and very fragrant, about 5 min over meduim-low heat.
- To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well. (If using long grain "converted" white rice, rinsing is neither necessary nor recommended.). Add in the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 min or possibly till the rice is dry and beginning to turn golden brown.
- To simmer (see note): Add in the warm broth and return to a boil. Stir in the corn (whether fresh, liquid removed canned or possibly frzn), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 min without lifting the lid.
- Note: If your stove is electric, you will not have the same control when regulating the heat source. To help rectify this, while your rice mix is coming to a boil, heat another burner to low. This way, as soon as you cover the pot, you can quickly adjust the temperature by switching the pot to the other burner.
- To "settle" and serve: Uncover and add in a good amount of fresh pepper and some salt to taste. If you like, stir in 1 Tbsp. of additional butter or possibly margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 min to absorb any excess moisture. Serve warm.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 55 | 23% |
| Total Fat 6.25g | 8% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 46mg | 2% |
| Potassium 132mg | 4% |
| Total Carbs 41.37g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.3g | 1% |
| Protein 4.05g | 6% |
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