MEXICAN WHITE RICE

Mexican White Rice image

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

Provided by gem

Categories Side Dish Vegetables Green Peas

Time 50m

Yield 6

Number Of Ingredients 12

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Ingredients

1 tablespoon 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 tablespoons butter
1 cup white rice, rinsed and drained
1 tablespoon chicken bouillon granules

Steps:

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.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 34.7 g, Cholesterol 13.6 mg, Fat 7.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 249 mg, Sugar 4.2 g