Mexican Rice with Corn

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.

When we were children, my mom used to make Spanish rice, which is somewhat similar, but yet different. I learned to make Mexican Rice with Corn from a friend of mine when I moved to South Florida and fell in love with her fabulous version of Mexican Rice with Corn.

I love serving this recipe with my Enchiladas, Fajitas, Tamales, and even tacos on Mexican night. Trust me in this house, and we aren’t just eating this deliciousness during Cinco De Mayo or on Dia de Los Muertos, we are subject to have Mexican or Tex-Mex at least once every two weeks.

I love the vibrant yellow-orange color of the Mexican Rice with Corn, which comes from the Sazon Seasoning, which contains achiote, kosher salt, freshly ground black peppercorns, granulated garlic, ground coriander,  cumin, and Mexican oregano. You can pretty much find Sazon seasoning in the Ethnic section of most markets on the East Coast. However, if you can not, you can make a batch of your own.

Now, did Y’all notice the ingredients? You will see a few things: one, they are mainly organic farm fresh items, in which you can substitute fresh vegetables from the market for the organic if desired or frozen corn for the fresh organic Non-GMO corn. The other thing you will notice is this recipe is a Vegan version that has no animal oils, or chicken broth so feels free to share with your Vegan friends; they’ll be happy you did.

Ingredients needed for Mexican Rice with Corn

• One tablespoon of oil

• One cup of organic non-GMO corn removed from the cob

• 1/2 of a cup of organic minced green bell pepper

• 1/2 of a cup of organic minced red bell pepper

• One organic jalapeño pepper seeds removed and minced

• 1/4 of a cup of minced Spanish onions

• Four cloves of garlic minced

• One and 2/3 cups of low-sodium vegetable broth

• 1-10-ounce can of diced tomatoes with chilies

• One tablespoon of oil

• One packet of Sazon seasoning

• One teaspoon of dried oregano

• 1/2 of a teaspoon of cumin

• pinch of cayenne pepper

• kosher salt to taste

• freshly ground pepper

• One and 1/2 cups of organic long-grain uncooked rice

• Juice of 1 lime, optional

• Two tablespoons of chopped cilantro, optional

Print Recipe

5 from 15 votes

Mexican Rice with Corn

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.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Side Dish

Cuisine: American, Tex-Mex

Keyword: corn, Mexican Rice, Peppers, Rice

Servings: 8 People

Calories: 175kcal

Author: hmccallum

Ingredients

• 1 tablespoon Oil
• 1 cup organic non-GMO corn removed from the cob
• 1/2 cup organic minced green bell pepper
• 1/2 cup organic minced red bell pepper
• 1 organic jalapeño pepper seeds removed and minced
• 1/4 cup minced Spanish onions
• 4 cloves garlic minced
• 1 2/3 cup low-sodium vegetable broth
• 1-10- ounce can of diced tomatoes with chilies
• 1 tablespoon oil
• 1 packet Sazon seasoning
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon cumin
• pinch cayenne pepper
• kosher salt, to own taste
• freshly ground pepper, to own taste
• 1 1/2 cups organic long grain uncooked rice
• 1 lime, juice of optional
• 2 tablespoons chopped cilantro optional

Instructions

• _{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.}

Nutrition

Serving: 01 | Calories: 175kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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