Rice with vegetables and canned corn
4 servings
35 minutes
Rice with vegetables and canned corn is a harmonious blend of lightness and richness inspired by Chinese culinary traditions. Bright vegetables—carrots, bell peppers, and onions—create natural sweetness and juiciness complemented by the mild heat of garlic and chili pepper. Aromatic spices like turmeric, paprika, and cumin add depth to the flavor, transforming simple ingredients into a rich palette of spicy notes. White wine adds a subtle acidity while the simmering process allows the rice to absorb the aromas of spices and vegetables, revealing its tender texture. Canned corn brings a sweet note that perfectly balances the dish's spiciness. This rice can be a standalone dish or an accompaniment to meat or fish, making the meal light yet satisfying.
1
First, we prepare the vegetables. We wash and clean them thoroughly. We cut the carrot, bell pepper, and onion into small cubes. We finely chop the garlic and chili pepper. We drain the corn in a sieve to remove excess liquid.
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
- Ground chili pepper: to taste
- Canned corn: 220 g
2
In a saucepan, heat vegetable oil well and sauté carrots, onions, and bell peppers in that order while stirring occasionally. When the vegetables soften, add garlic and chili pepper. Next, add rice and mix. Season with a little salt, black pepper, turmeric, and paprika. Crush cumin in your palms to release its aroma and add it to the saucepan as well. Simmer the rice until slightly translucent, stirring occasionally.
- Vegetable oil: 3 tablespoons
- Carrot: 1 piece
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Garlic: 2 cloves
- Ground chili pepper: to taste
- Basmati rice: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: 0.5 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cumin (zira): to taste
3
Next, pour in the wine and stir. Once the alcohol evaporates, add water to the saucepan a couple of centimeters above the rice level. Cover with a lid and let it simmer on low heat for about 10-12 minutes.
- White wine: 0.5 glass
4
The water has completely absorbed into the rice, it has swollen. Let's try the rice. It's almost ready, a bit firm. That's what we need. We pour the corn into the saucepan, add a little more salt and gently mix it. We cover it again with a lid, turn off the heat and let it sit for about 10 minutes. It can be served on plates.
- Canned corn: 220 g
- Salt: to taste