Serves 6
3 cups cooked rice (white or brown)
2 tablespoons olive oil
1 small can mexi-corn, drained
1 jalapeno, seeded and chopped (optional)
1/4 cup cilantro, chopped
zest and juice of 1 lemon (or lime)
1 teaspoon garlic, chopped
Cook rice in clam broth, chicken or seafood stock, or water. Saute jalapeno and garlic in olive oil. Add corn, lemon zest/juice and cilantro. Cook another minute, then combine with rice. Place in baking dish. Cover, then place in oven to keep hot.
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