Mexican rice with corn
A fluffy and flavorful rice side dish with perfect vibrant colors. Adding corn gives this Mexican rice a pop of color and sweetness, perfect for your tacos, burritos or enchiladas.
Servings: 5 Servings
Calories: 296kcal
Ingredients
- 1 ½ cups long grain white rice
- 3 tablespoons oil
- 1 small onion diced
- 1 Tablespoon chicken bouillon
- ½ teaspoon garlic powder
- 1 teaspoon taco seasoning
- ½ teaspoon cumin
- 2 roma tomatoes diced
- 2 cups hot boiling water
- ¾ cup corn kernels
- Salt ¼ teaspoon or to taste
Optional:
- 2 Tablespoons fresh cilantro finely chopped plus more for garnish
- 1 Jalapeno
Instructions
- Add diced tomatoes, chicken bouillon, garlic powder, taco seasoning, cumin and salt to a mini food processor and pulse until smooth.
- In a non stick pan over medium hight heat, add oil and saute onion until fragrant.
- Add rice and continue to cook stirring constantly until rice turns to light golden color, about 2-3minutes.
- Reduce heat to medium and empty content of the food processor over the rice and keep stirring for about a minute. Watch out so the rice mixture does not burn.
- Add in corn kernels then pour in boiling water, stir everything to combine.
- Add jalapeño pepper on top along with chopped cilantro if using.
- Turn heat down to low, cover and let it cook for 20 minutes.
- Remove from heat and fluff the rice with a fork, Cover the pot again and let it rest for another 5 minutes.
- Serve garnished with more chopped cilantro.
Nutrition
Calories: 296kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 19mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg