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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes. 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.
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