Corn rice
Instructions
Peel the tomatoes and cut into fillets.
Boil the rice in salted water for 20 minutes.
Meanwhile, in a skillet, heat the oil and add the crushed garlic and tomato.
Cook over high heat for 5 minutes.
Remove the garlic and combine well drained corn.
Do this season.
Pour into the pan the rice and Cook, stirring, for 5 minutes.
Remove from heat and place in serving dish.
Combine the cheese and chopped Basil
Ingredients and dosing for 4 persons
- 250 g of rice
- 200 g of canned corn
- 12 perini tomatoes
- 2 cloves of garlic
- 12 leaves of basil
- 1/2 cup of olive oil
- 20 g of grated pecorino cheese
- Salt