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Mexican White Rice

Mexican White Rice

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet


  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.
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I was reading some of the reviews, and I notice some were expecting a fluffy Mexican rice. Well coming from a Mexican I cook rice about twice a week. So what u want to do is, rince your rice under water till water goes clear, then you want to sauté the RICE first! Juat make sure u don't let it get brown. Remember this is white rice... Before it beggings to turn light golden brown you can add your vegt. And everything else. and yes milk will make it sticky.


This is very good rice, I was a little unsure about the milk. However it made the rice very creamy and delicious! Nice change for us. Thanks for sharing!

Chris Gomen Diaz

Standard operating procedure when cooking white rice is 2 cups liquid for every cup of rice. I think 1 cup of water was left out by mistake in the recipe. The rice came out a little creamier than what my family likes but the flavor was spot-on and I appreciated all the veggies in it. Next time I will eliminate the milk and use 2 cups of water and 1/2 teaspoon of Adobo Seasoning Salt.