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Rice, tomato, and corn pan with spring onions

updated

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Ingredients for 2 servings:

  • 125 g long grain rice
  • 250 g cherry tomatoes
  • 1 class can/n corn, approx. 280 g ATG
  • 1 bunch of spring onions
  • 1 tbsp butter
  • 50 g Parmesan
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Cook the rice according to the package instructions. Wash and dry the tomatoes, and halve or quarter them. Drain the corn. Trim, wash, and finely slice the spring onions. Drain the rice and heat the butter in a pan. Add the rice to the pan and fry vigorously for about 2 minutes. Then add the corn and fry for another 2 minutes. Reduce the heat and add the tomatoes and spring onions. Sauté the vegetables for about 5 minutes more. Finally, stir in the grated Parmesan cheese. Season to taste with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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