Creamed Corn and Green Bean Rice Skillet

Name: Creamed Corn and Green Bean Rice Skillet
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (300 g) long-grain white rice; 3 tablespoons (43 g) unsalted butter; ½ medium (80 g) yellow onion, finely diced; 2¾ cups (650 ml) low-sodium chicken broth; ½ teaspoon (2½ ml) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 1 cup (150 g) frozen corn kernels, no need to thaw; 1 cup (125 g) frozen cut green beans, no need to thaw; ½ cup (120 ml) heavy cream; ½ cup (60 g) sharp cheddar cheese, finely grated, finely grated (optional); ½ teaspoon (2½ ml) fresh thyme leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

A savory stovetop rice pilaf with frozen corn and green beans folded into a simple beurre and cream sauce. The rice absorbs the buttery liquid while the vegetables stay tender-crisp, creating a cohesive side dish that pairs well with roasted chicken, grilled pork, or baked fish. Ready in under 30 minutes.

Prep: 5 min
Cook: 22 min
Wait: 3 min
Total: 30 min
Makes: 4 servings (about 1¼ cups per serving)

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Steps

Before you start

Measure out all ingredients before starting—the cooking moves quickly once the rice hits the pan
Use long-grain white rice (like jasmine or basmati), not short-grain
Have a 10- to 12-inch skillet ready

1
Toast rice in butter
- Melt the butter in a 10- to 12-inch skillet over medium-high heat.
- Add the diced onion and sauté for about 1 minute until softened.
- Add the rice and stir constantly for 2 minutes until it is opaque and lightly toasted, shaking the pan occasionally so it doesn't stick.
- You should hear a gentle rustling sound as the rice grains separate and heat through.
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Ready when: Rice is opaque and fragrant, with a light golden tint
Tip: Do not skip this step—toasting the rice prevents it from becoming mushy and adds subtle nutty flavor
2
Add broth and season
- Pour in the chicken broth all at once.
- Stir well to combine with the toasted rice, scraping any brown bits from the bottom of the skillet.
- Add the kosher salt and black pepper.
- Bring to a boil over medium-high heat, then reduce to medium-low and cover with a lid.
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Ready when: Liquid is boiling vigorously
3
Simmer rice until nearly tender
- Keep the skillet covered and simmer undisturbed over medium-low heat for 12–14 minutes.
- Check at the 12-minute mark by lifting the lid carefully (steam is hot).
- The rice should be mostly tender with just a slight firmness in the center of each grain, and most of the liquid should be absorbed.
- If there is still excess liquid, continue cooking uncovered for 1–2 minutes.
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Ready when: Rice is mostly tender with liquid nearly absorbed
Tip: Resist the urge to stir during cooking—this helps the rice cook evenly and prevents clumping
4
Add frozen vegetables
- Remove the lid and stir in the frozen corn and frozen green beans.
- You do not need to thaw them first.
- Distribute them evenly throughout the rice.
- Cook uncovered over medium heat for 2 minutes, stirring occasionally, just until the vegetables warm through.
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Ready when: Vegetables are heated through and no longer icy or cold to the touch
Tip: Frozen vegetables add moisture and stop the cooking process, so keep this step brief to avoid overcooking the rice
5
Stir in cream and cheese
- Reduce the heat to low.
- Pour in the heavy cream and stir gently to combine.
- If using sharp cheddar, sprinkle it over the top and fold it in gently with a wooden spoon until melted and creamy, about 1 minute.
- The mixture should look velvety and rich.
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Ready when: Cream is fully incorporated and cheese (if using) is melted
Tip: Keep the heat low once you add the cream to prevent it from curdling or separating
6
Rest and adjust seasoning
- Remove the skillet from the heat.
- Cover loosely with the lid or a piece of foil and let rest for 2–3 minutes.
- This allows the rice to relax and the cream to set slightly.
- Taste a spoonful and adjust salt and pepper as needed.
- Stir in the fresh thyme if using.
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Ready when: Dish has a creamy, cohesive texture and the rice is tender
Tip: This resting time prevents the rice from tightening up and ensures every grain is tender

Good to know

Tips

For deeper flavor, use half chicken broth and half milk or cream instead of the full amount of broth. This creates an even richer, more luxurious pilaf.
Do not rinse the rice before cooking—the starch helps the grains absorb the broth evenly and keeps them from sticking to the bottom.
If the rice looks dry after 12 minutes but is not yet tender, add 2–3 tablespoons of broth or water and continue cooking covered for another 1–2 minutes.
Fresh thyme or a pinch of nutmeg adds sophistication. Garlic powder (¼ teaspoon) also pairs beautifully with the creamed vegetables.

Make ahead

You can prepare the rice pilaf and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally and adding a splash of broth or cream if it has dried out.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, stirring gently and adding a tablespoon or two of cream or broth if needed to restore creaminess. This dish does not freeze well due to the cream component.

Substitutions

low-sodium chicken broth → vegetable broth or water. Use vegetable broth for a vegetarian version. If using water, increase salt slightly to taste.
heavy cream → whole milk or half-and-half. The dish will be less rich but still creamy. Avoid skim milk, which can curdle. Stir in 1 teaspoon of cornstarch mixed with 1 tablespoon cold milk to prevent curdling if using milk.
frozen corn kernels → fresh corn kernels or canned corn (drained). Use about the same volume. Fresh corn adds sweetness; canned is convenient and ready to use.
frozen cut green beans → frozen peas, asparagus, or broccoli florets. Any frozen vegetable works; adjust cook time by 30 seconds if vegetables are larger.