Recipe: Cancun Corn (using rice, parsley and cilantro)

CANCUN CORN

3/4 cup chopped onions or scallions
1/2 cup chopped fresh parsley leaves
1 large garlic clove, minced
1/2 tablespoon olive oil
1 1/2 cups sweet corn kernels
2 1/2 cups cooked long-grain white or brown rice
1/2 cup chopped fresh cilantro leaves
1 (8 ounce) can tomato sauce
1 teaspoon mild chili powder
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper

In a 12-inch nonstick skillet, combine scallions, parsley, garlic and oil. Cook over medium heat, stirring frequently, until scallions are tender.

Stir in the corn and cook, stirring, until the corn is heated through.

Stir in the cooked rice, cilantro, tomato sauce, chili powder, thyme and pepper. Simmer and cook for 5 minutes.

Source: New Jersey Department of Agriculture