Mexican White Rice

This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 228 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.