Basmati rice was cooked with sweet corn, green beans and tomatoes in excess bone broth. We enjoyed our corn and bean rice with fried chicken fillets and a simple arugula salad.

Corn and Bean Rice

Course Side Dish
Cuisine Fusion
Keyword easy
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 1 and 1/2 cups Basmatic rice or other long-grain rice
  • 3 cups bone broth
  • 1/2 cup shredded sweet corn kernels
  • 1/2 cup green beans cut into half-inch lengths
  • 3 canned whole peeled tomatoes minus the liquid
  • salt if your bone broth is unseasoned or under-seasoned
  • pepper if your bone broth is unseasoned or under-seasoned


  • Soak the rice in cold water for 30 minutes. Drain well and dump into the rice cooker.
  • Pour in the broth.
  • Lightly crush the tomatoes with your hand and add to the rice.
  • Throw in the corn and green beans.
  • Sprinkle in salt and pepper, if needed.
  • Turn on the rice cooker and let it do its work.
  • When the corn and bean rice is done, fluff up with a fork to separate the grains before serving.