Rice with Grilled Corn | RICARDO

Ingredients

• 3 ears corn, husks removed
• 3 tablespoons (45 ml) olive oil
• 1 onion, chopped
• 1 cup (250 ml) converted rice
• 2 cups (500 ml) chicken broth
• 1 green onion, chopped
• 1/4 cup (60 ml) chopped flat-leaf parsley
• Salt and pepper