Colorful Rice Pilaf

The color—and nutrition—comes from vegetables! Aside from corn, you can also toss in cubed carrots, chopped broccoli, or green peas.

Serves 4  Prep Time 20 minutes  Cooking Time 10 minutes

2 tablespoons melted butter
4 cups cooked rice
1/2 teaspoon salt
pepper to taste
3/4 cup drained canned whole corn kernels
2 tablespoons chopped Italian flat-leaf parsley

1  Heat a nonstick wok and melt butter.

2  Add rice and season with salt and pepper. Add corn kernels and mix well.

3  Turn off heat and toss in chopped parsley.

Photography by At Maculangan | Food Preparation by Katherine Jao | Art Direction by  Jonathan Roxas | Prop Styling by Rachelle Santos |  Props from Tupperware (colored containers) and Howards Storage World (clear container)

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