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
Course: MainCuisine: MexicanDifficulty: Medium8
servings15
minutes20
minutes190
kcalMexican 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.
