Comino Corn And Rice Salad Food

CRISPY CORN AND RICE TREATS

Crispy Corn and Rice Treats image

Sweeten crispy corn and rice cereal with a chocolate and peanut butter mixture, then coat it all with powdered sugar! It's a great Saturday night snack the whole family will love!

Provided by HOLMEN

Categories Appetizers and Snacks

Time 15m

Yield 12

Number Of Ingredients 5

Ingredients

1 (6 ounce) package semisweet chocolate chips
½ cup peanut butter
⅓ cup butter
1 (12 ounce) package crispy corn and rice cereal
2 cups confectioners' sugar, sifted

Steps:

In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 55.9 g, Cholesterol 13.6 mg, Fat 15 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 6.9 g, Sodium 319.3 mg, Sugar 32 g

CORN AND RICE

Corn and Rice image

This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.

Provided by Kristal

Categories Side Dish Rice Side Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 12

Ingredients

1 slice bacon, chopped
½ onion, chopped
¼ green bell pepper, chopped
½ teaspoon chopped fresh thyme
½ cup tomato sauce
1 teaspoon browning sauce
1 teaspoon salt
½ teaspoon ground black pepper
1 pinch red pepper flakes
2 (14 ounce) cans whole kernel corn, drained
3 ½ cups water
2 cups white rice

Steps:

Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 92 g, Cholesterol 2 mg, Fat 2.8 g, Fiber 4.7 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1119.7 mg, Sugar 6.6 g

COMINO CORN AND RICE SALAD

Comino Corn and Rice Salad image

Cheryl and Bill Jamison have some great recipes. This is one from the Border Cookbook and really wakes up your taste buds with the interplay between the sweet corn, salty olives and spicy seasonings. My family loves it in the summer when you can cut the corn right off of the cob. I like to throw it together in the morning before work and serve it for dinner with grilled meats.

Provided by Acerast

Categories Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups corn, cooked
1 1/2 cups cooked rice
1 -2 pickled jalapeno pepper, minced
1/4 cup green olives, sliced
1/4 cup black olives, sliced
3 tablespoons red onions, diced
1/4 cup oil
1 tablespoon lime juice
1 1/2 teaspoons cider vinegar
1 teaspoon molasses
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin seed, toasted and ground

Steps:

In a large bowl combine the corn, rice, jalapenos, olives and red onion.
Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
Pour the dressing over the rice mixture and toss gently.
Refrigerate the salad for at least 1 hour and at most overnight.

Nutrition Facts : Calories 352.8, Fat 17.8, SaturatedFat 2.3, Sodium 583.2, Carbohydrate 47.1, Fiber 3.9, Sugar 6.6, Protein 5.9

ELEGANT ALMOND RICE SALAD

Elegant Almond Rice Salad image

Make and share this Elegant Almond Rice Salad recipe from Food.com.

Provided by pink cook

Categories Salad Dressings

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

6 cups water
3 cups brown rice
2 (6 ounce) jars marinated artichoke hearts
1 (10 ounce) package frozen peas
1 green bell pepper, chopped
1 bunch green onion, chopped
1 pint cherry tomatoes, halved
slivered almonds, toasted
4 teaspoons Dijon mustard
4 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, chopped
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped

Steps:

In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Drain excess liquid from rice.
Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and only HALF the dressing.
Toss well. Cover and chill. Just before serving, toss again and taste. Add some of remaining dressing, if desired. Sprinkle with almonds and serve.
DRESSING PREPARATION:
In a blender, puree mustard, olive oil, lemon juice garlic and herbs. With motor running, drizzle in oil to create an emulsion. Pour in a lidded jar and shake well. Refrigerate until ready to use.

Nutrition Facts : Calories 306.6, Fat 7.4, SaturatedFat 1.1, Sodium 97.7, Carbohydrate 53.8, Fiber 6, Sugar 3.8, Protein 7.8

SWEET CORN AND BASMATI RICE SALAD

Sweet Corn and Basmati Rice Salad image

Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
*Available at Indian markets and many supermarkets.

RICE AND CORN SIDE DISH

Rice and Corn Side Dish image

This is a quick inexpensive recipe to whip together. Goes great with just about everything.

Provided by Teresa Corrie

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
¼ cup chopped celery
¼ cup chopped onion
2 cups water
1 cup white rice
1 cup whole kernel corn
1 cube chicken bouillon
salt to taste

Steps:

Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.

Nutrition Facts : Calories 164 calories, Carbohydrate 31.6 g, Cholesterol 0.1 mg, Fat 2.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 228.7 mg, Sugar 1.4 g

RICE, PINTO BEAN, AND CORN SALAD

Rice, Pinto Bean, and Corn Salad image

Categories Salad Bean Rice Vegetable Picnic Quick & Easy Corn Summer Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup long-grain rice
1 1/2 cups fresh corn kernels (from about 2 ears)
2 tablespoons red wine vinegar
1 garlic clove, pressed
2/3 cup extra-virgin olive oil
1 15 1/2-ounce can pinto beans, rinsed, drained
2 cups halved cherry tomatoes
4 green onions, chopped
1 red bell pepper, chopped
2 tablespoons chopped fresh oregano

Steps:

Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CAJUN RED BEANS AND RICE SALAD

Cajun Red Beans and Rice Salad image

Categories Salad Bean Rice Quick & Easy Thyme Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups water
3/4 cup long-grain rice
1/2 teaspoon salt
2 large fresh thyme sprigs, divided, plus 1 tablespoon chopped
1 15 1/2-ounce can red beans or kidney beans, drained, rinsed
1 cup chopped red bell pepper
2/3 cup sliced green onions
1/3 cup olive oil
3 tablespoons white wine vinegar
5 teaspoons Cajun seasoning blend

Steps:

Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

Curried Chicken, Artichoke, and Rice Salad image

Make and share this Curried Chicken, Artichoke, and Rice Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups cooked long-grain rice
4 green onions, sliced (white and green parts)
2 cups cubed cooked chicken
1/4 cup diced red bell pepper
1/4 cup diced celery
1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 tablespoons reserved artichoke marinade
1/2-1 teaspoon curry powder, to taste
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours to let the flavors blend.
If the salad seems dry, add a little more dressing or mayonnaise before serving.

Nutrition Facts : Calories 292.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.6, Sodium 366.6, Carbohydrate 28.6, Fiber 3.5, Sugar 3.5, Protein 22.2

CONFETTI RICE SALAD

Confetti Rice Salad image

A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..

Provided by ChandraSoleil

Categories Brown Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked brown rice
1 (15 ounce) can corn
1 (15 ounce) can chickpeas
1 jalapeno pepper
1/2 red bell pepper
1/2 red onion
1/2 cucumber
1/2 cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamom
1/2 cup feta cheese
1 lemon
1/4 cup olive oil
salt
pepper

Steps:

Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1

RICE, BEAN, AND CORN SALAD

Rice, Bean, and Corn Salad image

Categories Salad Bean Herb Rice Vegetable Side Low Fat Quick & Easy High Fiber Buffet Corn Summer Healthy Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 garlic clove
1 onion
1 ear corn
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt
1/3 cup long-grain rice (not converted)
3/4 cup drained canned black beans
3 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Steps:

Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.
Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.

BROWN RICE, CORN AND GRILLED VEGETABLE SALAD

Brown Rice, Corn and Grilled Vegetable Salad image

Categories Salad Rice Vegetable Vegetarian High Fiber Corn Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 1/2 cups brown rice
4 zucchini, halved lengthwise
1 large red onion, cut crosswise into 3 thick slices
1/4 cup plus 1/3 cup olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
2 cups fresh corn kernels
2/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup chopped Italian parsley

Steps:

Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally.
Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 minutes, turning once.
Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill. Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pieces. Add onion and zucchini to rice. Mix in corn.
Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately.

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