Long Grain White Rice With Corn, Peppers And Onions

By á-174942

Ingredients

• 2 large ears fresh corn ears shucked, and all silk removed, see * Note
• 3 tablespoons butter, margarine or olive oil
• 1 medium yellow onion minced
• 2 garlic cloves minced
• 1 green or red sweet bell pepper seeded, minced (or use a combination of both peppers)
• 2 cups long grain white rice (preferably Basmati or Texmati rice)
• 4 cups rich well-seasoned chicken stock (or "doctored" canned broth)
• Freshly-ground black pepper to taste
• Salt to taste
• 1 tablespoon additional butter or margarine (optional)

Details

Servings 8

Preparation

Step 1

* Note: One large (12 to 16 ounces) drained can or 1 (10 ounce) box frozen corn may be substituted. Do not thaw before using.

If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with the next step.

To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2-quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduim-low heat.

To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well. (If using long grain "converted" white rice, rinsing is neither necessary nor recommended.). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.

To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.

Note: If your stove is electric, you won't have the same control when regulating the heat source. To help rectify this, while your rice mixture is coming to a boil, heat another burner to low. This way, as soon as you cover the pot, you can quickly adjust the temperature by switching the pot to the other burner.

To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.

This recipe yields 8 servings.