Recipes

Mexican Rice With Corn

1 Mins read

Mexican Rice with Corn is a flavorful yet simple and utterly delicious Mexican-Inspired recipe that pairs well with almost any of your favorite Mexican Dishes; combining long grain rice with fresh green bell peppers, red bell peppers, Spanish onion, minced garlic, organic non-GMO corn, and seasoned to perfection with Mexican Spices.

Mexican Rice With Corn

Mexican Rice With Corn

Recipe by RecipeWikkiCourse: MainCuisine: MexicanDifficulty: Medium
Servings

8

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servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

190

kcal

Mexican Rice with Corn is a flavorful yet simple and utterly delicious Mexican-Inspired recipe that pairs well with almost any of your favorite Mexican Dishes; combining long grain rice with fresh green bell peppers, red bell peppers, Spanish onion, minced garlic, organic non-GMO corn, and seasoned to perfection with Mexican Spices.

Ingredients

  • 1 tablespoon Oil

  • 1 cup corn on the cob kernels removed

  • ½ cup green bell pepper organic minced

  • ½ cup red bell pepper organic minced

  • 1 jalapeño pepper seeds removed and minced

  • ¼ cup Spanish onions minced

  • 4 cloves garlic minced

  • 1 ⅔ cup low-sodium vegetable broth

  • 1-10- ounce diced tomatoes with chilies

  • 1 packet Sazon seasoning

  • 1 teaspoon dried Mexican oregano

  • ½ teaspoon cumin

  • pinch cayenne pepper

  • kosher salt, to own taste

  • freshly ground pepper, to own taste

  • 1 ½ cups organic long grain uncooked rice

  • 1 lime juice of

  • 2 tablespoons cilantro chopped

Directions

  • Place a Caldron or Dutch Oven on medium-high heat, add 1 tablespoon of oil to the metal skillet, once heated add corn, minced green bell pepper, minced red bell pepper, minced jalapeño pepper, Spanish onions, and 2 minced cloves of garlic, sauté for about 2-3 minutes to soften before removing from heat-reserve.

  • Next add low-sodium vegetable broth to the Caldron or Dutch Oven with veggies from above high heat to bring to a boil, then add diced tomatoes with chiles, oil, Sazon seasoning, dried oregano, cumin, cayenne pepper, kosher salt, freshly ground black pepper, and long grain rice cook on high about 2-3 minutes stirring a few times, cover with a tight-fitting lid and reduce heat to low. Cook on low heat about 14 minutes.

  • Turn off the heat source and let the rice sit undisturbed and covered about 5 minutes before fluffing the Mexican Rice with Corn with a fork.

  • Sprinkle rice with the juice of 1 lemon and garnish with chopped cilantro if desired.
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