Rice and Corn With Cumin and Cinnamon

Monica Bhide, Photo by Ghazalle Badiozamani

cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

1 CUP BROWN BASMATI RICE

2 TABLESPOONS VEGETABLE OIL

1 TEASPOON CUMIN SEED

1 CINNAMON STICK

1 CUP FRESH OR FROZEN CORN KERNELS

SALT, TO TASTE

2 CUPS WATER

Cumin has a very nutty flavor, which my kids love. What they don’t know is that it’s rich in iron and helps promote digestion! For a more colorful presentation, add a diced carrot or two and some frozen peas when you add the corn.

Directions

1. Rinse the rice thoroughly with cold water. Drain well.

2. Heat the oil in a deep saucepan. Add the cumin and cinnamon. When they begin to sizzle, add the corn. Sauté for 1 minute. Add the rice and salt to taste. Mix well.

3. Add the water and bring to a boil. Reduce the heat to low. Cover and cook for 30 to 35 minutes, or until the water has been absorbed. You will see small craters forming on top of the rice.

4. Remove from heat. Let sit, covered, for about 5 minutes. Fluff with a fork and remove the cinnamon stick before serving.

Per Serving:


Calories: 268

Carbohydrates: 44 g

Fat: 9 g

Protein: 5 g

Fiber: 3 g

Active Time:

10 Min

Total Time:

35 Min