Roasted Corn and Garlic Rice
Description
Rice flavored with sweet roasted corn and aromatic garlic. A perfect side dish for grilled meats or Mexican-inspired meals.
Ingredients
- 4 ears sweet corn, in husks 2 cloves garlic, peeled
- 2 1/4 teaspoons olive or canola oil
- 1 cup uncooked long grain rice
- 2 cups chicken broth 1 bay leaf
- 1/4 teaspoon salt 1/8 teaspoon pepper
Directions
- Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack.
- Remove at 400 degrees F for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened.
- Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife.
- In a saucepan over medium heat, heat remaining oil. add rice; cook and stir for 2 minutes. Gradually add broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and cook for 13 minutes. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.
