Hot Buttered Corn Rice

Here's a delicious recipe for Hot Buttered Corn Rice—a comforting, flavorful dish that combines buttery rice with sweet corn. It makes a great side or even a main dish if you're looking for something light and simple.

Ingredients:

• 1 cup basmati or jasmine rice
• 1 ½ cups water or vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika (optional for extra flavor)
• Salt and pepper to taste
• 2 tablespoons fresh parsley or cilantro, chopped (optional)
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. Cook the rice:

   • Rinse the rice under cold water until the water runs clear. Drain well.
   • In a medium saucepan, bring the water or broth to a boil. Add a pinch of salt and the rice. Lower the heat, cover, and simmer for about 15 minutes, or until the rice is cooked and the water has been absorbed. Fluff with a fork and set aside.

2. Sauté the corn:

   • While the rice is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
   • Add the chopped onion and garlic, sauté until softened and fragrant, about 3-4 minutes.
   • Stir in the corn kernels and cook for another 3-5 minutes, until the corn is heated through and slightly golden.

3. Combine rice and corn:

   • Add the cooked rice to the skillet with the corn mixture. Toss everything together gently.
   • Stir in the remaining tablespoon of butter, smoked paprika (if using), and season with salt and pepper.

4. Finishing touches:

   • Garnish with fresh parsley or cilantro for a burst of color and freshness.
   • For extra richness, sprinkle with grated Parmesan before serving.

Enjoy this Hot Buttered Corn Rice as a warm side dish or a light meal on its own!