- 1 tablespoon vegetable oil
- 1/2 cup fresh corn kernels
- 1 fresh poblano chile pepper - seeded, deveined, and chopped
- 1/2 onion, chopped
- 1/4 cup drained canned peas
- 1 clove garlic, minced
- 1/4 cup minced carrot
- 1 cup water
- 1 cup milk
- 2 tablespoons butter
- 1 cup white rice, rinsed and drained
- 1 tablespoon 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 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.
03/12/2017
recipepes.com
Mexican White Rice, recipe
PT15M
PT1H
5
455 calories
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