Mexican Street Corn and Rice Bowls

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Water

  Plain, clean water

  2 ¾ cup or 651g

• Salt

  Table

  1 tsp or 6g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Cilantro

  Latin - Melissa's

  ⅓ cup or 5g

• Chili powder

  Spices

  ½ tsp or 1g

• Limes

  Raw

  1 fruit or 67g

Directions

1. To Cook Rice on the Stovetop
2. Measure the water into a saucepan and bring to a boil over high heat. Add half of the divided salt, and once boiling, add the U.S.-grown long-grain white rice. Reduce heat to a simmer and cover with a tightly sealing lid.
3. Cook, without stirring, according to package directions (or about 20 minutes). Remove from heat then fluff with a fork before continuing with remaining instructions.
4. To Cook Rice Using a Rice Cooker
5. Measure the uncooked rice, water, and half of the divided salt into the bowl of the rice cooker (rinse first if desired to reduce stickiness). Adjust settings, if applicable, and seal the lid. Once timer goes off, fluff with a fork before continuing with remaining instructions.
6. For Mexican Street Corn and Rice Bowls (Elotes-Inspired)
7. As rice cooks, heat the cooking oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-10 minutes, stirring occasionally, or until the corn becomes roasted and browned around the edges. Remove from heat and set aside.
8. Meanwhile, chop the cilantro and slice the green onions into thin slices.
9. When rice is finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onions, and fold together to combine. Garnish with lime wedges, and additional spices if desired. Serve immediately.
10. (source: https://streetsmartnutrition.com/mexican-street-corn-rice-bowls/#wprm-recipe-container-11021) edited