Name: Mexican White Rice
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Fresh corn kernels - ½ cup; Fresh poblano chile pepper - seeded, deveined, and chopped - 1; Onion, chopped - ½; Drained canned peas - ¼ cup; Garlic, minced - 1 clove; Minced carrot - ¼ cup; Water - 1 cup; Milk - 1 cup; Butter - 2 tablespoons; White rice, rinsed and drained - 1 cup; Chicken bouillon granules - 1 tablespoon

Ingredients for - Mexican White Rice

1. Vegetable oil 1 tablespoon

2. Fresh corn kernels ½ cup

3. Fresh poblano chile pepper - seeded, deveined, and chopped 1

4. Onion, chopped ½

5. Drained canned peas ¼ cup

6. Garlic, minced 1 clove

7. Minced carrot ¼ cup

8. Water 1 cup

9. Milk 1 cup

10. Butter 2 tablespoons

11. White rice, rinsed and drained 1 cup

12. Chicken bouillon granules 1 tablespoon

How to cook deliciously - Mexican White Rice

1 . Stage

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 . Stage

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.