White rice with basil and corn

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 266, total fat 7 G., saturated fats 4 G., proteins 5 G., carbohydrates 46 G., fiber 2 G., cholesterol 15 mg, sodium 208 mg, sugar 1 G.

"As a child, I could eat a whole bowl of my mother's 'arroz con elotes' (rice with corn)," recalls Marcela Valladolid. "Every Mexican family makes this side dish in one form or another, but the differences are usually minimal. I decided to add a little refreshing flavor with fresh herbs, and considering I have beautiful basil growing in my garden, and I love how it pairs with the sweetness of the corn, the choice was obvious. This version of white rice is often served with traditional Mexican sauces like mole, salsa verde, or tinga."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup long grain rice
1 tbsp. corn kernels
2 tablespoons unsalted butter
2 teaspoons of salt
1 tbsp chopped fresh basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: long-grain rice, corn, basil

Cooking the dish according to the recipe:

Combine the rice and corn in a medium saucepan, cover with 2 cups of water, and bring to a boil. Add the butter and salt and stir until melted. Reduce heat to medium-low, cover, and simmer until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork, add the basil and stir. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Quick side dishes / Summer dishes / Dinner / Main courses / Side dishes / Cereals, legumes / Mexican cuisine / Marcela Valladolid