For a spicier kick, leave some of the seeds in the poblano pepper. Using fresh corn off the cob will enhance the sweetness of the dish. Long-grain rice works best for this recipe, as it holds its shape well during cooking. If you don't have chicken bouillon granules, you can substitute with chicken broth or stock, adjusting the amount of water accordingly.
Mexican White Rice
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS159
A vibrant and flavorful take on classic white rice, infused with the fresh tastes of corn, poblano, and a hint of creamy richness. This side dish elevates any meal, especially seafood!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol14 mg
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Fiber2 g
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Protein5 g
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Saturated Fat3 g
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Sodium249 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Heat the oil in a large saucepan over medium-high heat. Add the corn kernels and cook until tender, stirring occasionally (approximately 5 minutes).
02 Step
Recipe View 5 mins Stir in the poblano pepper, onion, peas, garlic, and carrot. Continue to cook and stir until the vegetables are softened (approximately 5 minutes).
03 Step
Recipe View 1 mins Pour in the water and milk; bring the mixture to a boil. Stir in the butter until melted and fully incorporated.
04 Step
Recipe View 1 mins Add the rinsed and drained white rice. Season with chicken bouillon and stir well to combine.
05 Step
Recipe View 20 mins Cover the saucepan, reduce the heat to medium-low, and simmer until all the liquid is absorbed and the rice is tender and fluffy (approximately 20 minutes).
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Please Rate
Trey Parker
May 7, 2024Absolutely delicious! My family loved this as a side with grilled shrimp.
Christiana Thiel
Feb 26, 2024I was skeptical about the milk, but it made the rice so creamy and flavorful! Will definitely make again.
Kim Ledner
Feb 21, 2024Easy to follow recipe and the rice came out perfectly. I added a pinch of cumin for extra flavor.