Description
A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6