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Close-up of buttery corn rice on a gray plate with a soft blurred background

Hot Buttered Corn Rice

Buttery garlic rice cooked in chicken broth with sweet corn, finished with green onions for a simple one-pan side.
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Prep Time 5 minutes
Cook Time 18 minutes
Rest time 5 minutes
Total Time 28 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 339
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 tbsp 50 g unsalted butter, divided
  • big garlic cloves finely minced
  • 2 cups 260 g frozen corn
  • 1 cup 200 g long grain rice, uncooked, not rinsed
  • 1 1/2 cups 360 mL low-sodium chicken stock/broth
  • 1/4 tsp about 1.5 g cooking salt
  • Pinch of pepper
  • 2 green onion stems finely sliced

Equipment

  • Large skillet or sauté pan with lid
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. Melt about half the butter in a skillet over medium heat. Add the minced garlic and stir for about 20–30 seconds, just until fragrant.
  2. Add the frozen corn and stir to coat. Add the uncooked rice and stir until the grains are glossy and mixed evenly with the corn.
  3. Pour in the chicken stock. Season with salt and a pinch of black pepper. Stir once and bring to a gentle simmer.
  4. Cover, reduce heat to low, and cook until the liquid is absorbed and the rice is tender (assumption: 15–18 minutes).
  5. Turn off the heat and rest covered (assumption: 5 minutes). Fluff with a fork, then stir in the remaining butter. Fold in the green onions and serve warm.

Nutrition

Serving: 4gCalories: 339kcalCarbohydrates: 54.5gProtein: 6.4gFat: 11.4gSaturated Fat: 6.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.9gTrans Fat: 0.4gCholesterol: 27mgSodium: 361mgPotassium: 289mgFiber: 2.6gSugar: 4.4gVitamin A: 200IUVitamin C: 6mgCalcium: 20mgIron: 1.5mg

Video

Notes

  • Garlic amount wasn’t provided, so use enough to taste ( about 3 large cloves).
  • If your broth isn’t low-sodium, start with less salt and adjust after cooking.
  • For extra richness, add a small pat of butter on each serving (optional).
  • If the rice looks dry before it’s tender, add 2–3 tbsp water, cover, and cook a few minutes more .

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