MEXICAN WHITE RICE

MEXICAN WHITE RICE

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



1 Tbsp. 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 Tbsp. butter
1 cup white rice, rinsed and drained
1 Tbsp. chicken bouillon granules


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 in the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.

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.

Yield: 6 servings.