• Cooking Time:
  • Servings: 5
  • Preparation Time:


  • 3/4 cup chopped onions or scallions
  • 1/2 cup chopped fresh parsley leaves
  • 1 large garlic clove, minced
  • 1 1/2 cups sweet corn kernels
  • 2 1/2 cups cooked long-grain white or brown rice
  • 1/2 cup chopped fresh cilantro leaves
  • 1 can of tomato sauce, 8-ounce size
  • 1 teaspoon mild chili powder
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon ground black pepper
  • 1/2 tablespoon olive oil


  • In a 12-inch nonstick skillet, combine scallions, parsley, garlic and oil.
  • Cook over medium heat, stirring frequently, until the scallions are tender.
  • Stir in the corn and cook, stirring, until the corn is heated through.
  • Stir in the cooked rice, cilantro, tomato sauce, chili powder, thyme, and pepper.
  • Simmer and cook for 5 minutes.


Categories: Side Dish  Stove  Vegetable 

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