Yield: 5 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
½ teaspoon | Cumin seeds |
1 cup | Long-grain rice, uncooked |
2 tablespoons | Freeze-dried chives |
¾ teaspoon | Curry powder |
¼ teaspoon | Salt |
¼ teaspoon | Coarsely ground pepper |
11 ounces | Vacuum-packed whole kernel corn, (1 can) drained |
⅓ cup | Water |
13¾ ounce | No-salt-added chicken broth, (1 can) |
2 tablespoons | Unsalted dry-roasted peanuts |
\N 1 | minute, stirring constantly. |
Heat oil in a large saucepan over medium heat. Add cumin seeds; saute 1 minute. Add rice and next 5 ingredients; reduce heat, and cook, uncovered, Add water and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove pan from heat, and let stand, covered, 5 minutes. Stir in unsalted dry-roasted peanuts. Yield: 5 servings (serving size: 1 cup).
Per serving: 205 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 282mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.