Mexican White Rice recipe

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Ingredients

1 tablespoon vegetable oil
½ cup fresh corn kernels
1 fresh poblano chile pepper - seeded, deveined, and chopped
½ onion, chopped
¼ cup drained canned peas
1 clove garlic, minced
¼ cup minced carrot
1 cup water
1 cup milk
2 tablespoons butter
1 cup white rice, rinsed and drained
1 tablespoon chicken bouillon granules

Nutrition Info

227.6 calories
carbohydrate: 34.7 g
cholesterol: 13.6 mg
fat: 7.6 g
fiber: 2 g
protein: 5.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 249 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large saucepan over medium-high heat, cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn, cook and stir another 5 minutes.

  2. Pour the water and milk into the mixture, bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon, cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

Recipe Yield

6 servings

Recipe Note

A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.

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