Corn and Rice

Corn and Rice

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 1-4
  • About This Recipe

    “I came up with this recipy while looking for a quick meal. It works well for lunch, a stand alone dinner, or as a dinner side dish.”


  • 1 (6ounce) boxesRice-A-Roni (Chicken flavor works best) or 4cupsprepared rice( 2 cups unprepared)
  • 1 (15ounce) cans whole kernel corn
  • 2tablespoons sweet creamy butter or 2tablespoonsmargarine
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 1teaspoonpaprika
  • red cayenne pepper
  • Directions

  • Pepare either the Rice a Roni or the rice (your choice on type) as directed by the instructions on the box or bag.
  • Once the rice, or Rice a Roni, is fully cooked drain the corn and add it to the rice.
  • Add the butter next.
  • Then add the salt, pepper, and paprika.
  • Add red pepper to taste, the more pepper the spicier the dish will be.
  • Stir it all together and then let sit for 5 more minutes on low heat.
  • Serve at once or place in fridge for a later meal.
  • It will keep for about 4 days in the fridge.
  • Reviews

  • “This was simple and good.Made as is except didn’t add the salt, I think Rice A Roni is salty enough on its own.Made for My-3-Chefs 2009.”