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Buttered Corn Rice

Buttered Corn Rice: Quick Comfort Food for Cozy Nights

Buttered Corn Rice is a quick, easy, and kid-friendly side dish that transforms rice into a buttery, savory delight, perfect for any meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1.5 cups Medium Grain Rice The foundation of this dish, adding a perfect texture.
  • 3 cups Boiling Water Essential for cooking the rice to fluffy perfection.
  • 1 tablespoon Chicken Bouillon Adds deep, savory flavor; replace with vegetable bouillon for a vegetarian twist.
For the Flavor
  • 2 tablespoons Salted Butter Provides a rich, buttery flavor that elevates every bite.
  • 1 tablespoon Olive Oil Helps to sauté ingredients smoothly and adds moisture.
  • 4 cloves Garlic Minced; infuses aromatic depth that enhances the dish.
  • 0.25 cups Finely Diced White Onion Adds a subtle sweetness to balance flavors.
For the Sweet Touch
  • 10 ounces Frozen Corn Offers delightful bursts of sweetness—no thawing required! Fresh corn is a great alternative.
For the Garnish
  • Chopped Parsley A fresh touch that enhances presentation and flavor.
  • Sliced Green Onion Optional garnish for extra flavor and color.

Equipment

  • 12-inch skillet

Method
 

Step-by-Step Instructions
  1. In a large 12-inch skillet, combine 2 tablespoons of salted butter and 1 tablespoon of olive oil over low heat. Allow the butter to melt slowly.
  2. Once the butter has melted, add 4 cloves of minced garlic and ¼ cup of finely diced white onion to the skillet. Sauté for about 30 seconds until fragrant.
  3. Add 1½ cups of medium-grain rice to the skillet, stirring to coat. Cook for approximately 5 minutes until slightly golden.
  4. Mix in a 10-ounce bag of frozen corn into the skillet, ensuring it's evenly distributed. Cook for an additional 2 minutes.
  5. Pour 3 cups of boiling water into the skillet, followed by 1 tablespoon of chicken bouillon. Stir to combine thoroughly.
  6. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover. Cook for 15 minutes.
  7. After 15 minutes, turn off the heat and let the rice sit covered for an additional 5 minutes.
  8. Finally, fluff the Buttered Corn Rice with a fork and optionally garnish with chopped parsley or sliced green onion.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Reheating leftovers: Add a splash of water to retain moisture. For vegetarian option, use vegetable bouillon.

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