Tomato and Roasted Corn Rice with Cilantro and Lime

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant white rice cooked with fire-roasted corn kernels and fresh tomatoes, finished with bright cilantro and lime for a refreshing side. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 230 cal/serving

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Ingredients

1 1/2 cups long grain white rice
2 tbsp vegetable oil
3 minced garlic cloves
1/2 cup finely diced white onion
2 medium, diced fresh tomatoes
1 cup (from about 2 ears) fresh corn kernels
3 cups chicken broth
1 tsp salt
1/4 cup chopped fresh cilantro leaves
2 tbsp lime juice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 3 minced garlic cloves and 1/2 cup finely diced white onion, sauté for 3-4 minutes until fragrant and translucent.
Step 2: Stir in 1 1/2 cups long grain white rice and toast for 2 minutes, stirring constantly until grains are lightly golden.
Step 3: Add 2 diced medium tomatoes and 1 cup fresh corn kernels. Cook for 3 minutes until tomatoes soften.
Step 4: Pour in 3 cups chicken broth and 1 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
Step 5: Remove from heat, fluff rice with a fork, then gently fold in 1/4 cup chopped fresh cilantro leaves and 2 tbsp lime juice for brightness.
Step 6: Serve warm as a vibrant side dish to grilled meats or beans.