Corn Rice with Latin American Chinese Flavors

Ingredients

In this adaptation, we incorporate Latin American Chinese flavors into the traditional Indonesian Nasi Jagung. The original dish typically includes corn rice cooked with coconut milk and served with various side dishes. However, in this version, we infuse the corn rice with Latin American Chinese spices and add colorful vegetables for a more vibrant and flavorful twist. We alse have the original recipe for Nasi jagung, so you can check it out.

• 2 cups (400g) corn kernels 2 cups (400g) corn kernels
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 7g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the corn kernels in a pot of boiling water for 5 minutes. Drain and set aside.
2. 2.
   In a separate pot, cook the rice according to package instructions.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
4. 4.
   Add the diced red bell pepper, carrot, and frozen peas to the skillet. Cook until the vegetables are tender.
5. 5.
   Stir in the cooked corn kernels, soy sauce, ground cumin, paprika, and chili powder. Mix well to combine.
6. 6.
   Add the cooked rice to the skillet and toss everything together until well-incorporated.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Corn kernels — If fresh corn is not available, you can use canned corn kernels as a substitute. Make sure to drain and rinse them before using.
• Soy sauce — Opt for a gluten-free soy sauce if you have a gluten intolerance or allergy.
• Fresh cilantro — If you're not a fan of cilantro, you can replace it with fresh parsley for a different herbaceous flavor.

Tips & Tricks

• For added protein, you can stir in cooked tofu, tempeh, or shredded chicken.
• Customize the spice level by adjusting the amount of chili powder to your preference.
• To enhance the flavors, you can add a squeeze of lime juice before serving.
• Feel free to add other vegetables like corn, broccoli, or zucchini for extra color and nutrients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the savory corn rice as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled chicken, beef, or fish.

Presentation advice

Garnish the corn rice with a sprinkle of fresh cilantro and serve it in a colorful bowl or on a vibrant plate to enhance its visual appeal.