Mexican White Rice

Mexican White Rice

26
gema 35

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

Ingredients

50 m {{adjustedServings}} servings 228 cals
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Nutrition

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

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Directions

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  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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Reviews

26
  1. 36 Ratings

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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 und...

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!

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 tha...