Mexican White Rice

Name: Mexican White Rice
Ingredients: 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

12 ingredients

2 steps

Ingredients

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

Directions

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.