Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped (optional for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring water to a boil. Add the rinsed rice, olive oil, salt, and pepper, and stir.
- Reduce heat to low, cover the saucepan, and simmer for 10 minutes.
- Add the corn kernels on top of the rice without stirring, cover again, and continue to cook for another 10 minutes or until the rice is cooked and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes to steam.
- Fluff the rice with a fork, gently mixing in the corn. If desired, garnish with fresh parsley before serving.
