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Cancun Corn


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Member since 2008

Serves 5 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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