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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.

 

 

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.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.

 

 

 

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.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.

 

 

 

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 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
 

 

 

 

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.
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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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.

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24 Comments

  • Reply
    Marie
    December 7, 2019 at 11:36 am

    This rice looks super flavourful! I love all the spices and the addition of corn sounds fabulous. Can’t wait to give this recipe a try.

    • Reply
      hmccallum
      December 12, 2019 at 3:01 pm

      Thank you,I’m glad you like the addition of corn–I hope you enjoy the recipe.

  • Reply
    Demeter
    December 7, 2019 at 11:06 am

    Be careful, this is so good it just might take the spotlight off of the main course. Haha! Loved it!

    • Reply
      hmccallum
      December 12, 2019 at 2:59 pm

      Ha Ha, you crack me up Demeter! Thank you for dropping by and giving me a good giggle. Have an awesome day.

  • Reply
    Dannii
    December 7, 2019 at 11:00 am

    I love Mexican recipes with corn, so this looks delicious.

    • Reply
      hmccallum
      December 12, 2019 at 2:59 pm

      Thank you, Dannii, I am thrilled you like the Mexican corn recipe.

  • Reply
    Tawnie K Kroll
    December 7, 2019 at 10:43 am

    The flavors of this Mexican rice with corn were sooo good!! Thank you!! We will be making it again soon,

    • Reply
      hmccallum
      December 12, 2019 at 2:57 pm

      Thank you, Tawnie I appreciate you coming by with positive feedback on the recipe. Have a great day.

  • Reply
    G. Bruschetta
    September 7, 2019 at 7:44 pm

    This looks delicious. Quick question though…At what point do I add the peppers, corn, garlic, etc to the pot of rice. I’ve read this a few times trying to find where I add it, but keep looking over it somehow.

    • Reply
      hmccallum
      September 9, 2019 at 9:57 am

      Good morning! I believe the steps you are looking for are step 1 and Step 2.
      Hope that helps you.
      Have a great day!

  • Reply
    Beth Ann
    September 25, 2018 at 10:28 am

    Ok, I officially hate you, my husband just made this and the kids told him his rice was a billion times better than mine. Guess what it was your recipe. I had no idea mine was shit. On the other hand I love this recipe and will make it now instead of mine.

    • Reply
      hmccallum
      September 25, 2018 at 10:31 am

      Beth, I just spit my drink out laughing. I love-Love-Love- your sense of humor. Thank you for that laugh. I sure did need it. You ROCK!

  • Reply
    Kathy Donahue
    September 25, 2018 at 10:26 am

    We used to make this, but a little different back in the day. I did not have the Sazon season pack, but it still was fairly good. I just used the other ingredients you listed. I also can’t afford organic so I used local bought.

    • Reply
      hmccallum
      September 25, 2018 at 10:30 am

      HI Kathy, glad it still turned out for you well. I say local grown is the next best thing, my dear. You can’t go wrong there. Thanks for sharing.

  • Reply
    Percy Givens
    September 25, 2018 at 10:14 am

    This recipe was spot on to what I had in one of my favorite Mexican cafes we eat at in Texas. I actually made it and the whole family thought I bought it from the cafe.

    • Reply
      hmccallum
      September 25, 2018 at 10:16 am

      Percy, hearing that makes my day. I really need to re-do the images. I did this a few years ago and had a plain old point and shoot. Thanks for sharing.

  • Reply
    Luz Reyes
    September 25, 2018 at 10:12 am

    I love the fact you use organic ingredients when you can on your blog. They much such a difference. Especially in rice and the rice used. Perfect 10 from the hubby.

    • Reply
      hmccallum
      September 25, 2018 at 10:17 am

      Hey there Ms. Luz, thank you so much. I really try to as much as I can. Thank you for noticing.

  • Reply
    Sonia Sanchez
    September 25, 2018 at 10:10 am

    I made this the other day and our family loved it. The colors were beautiful and the taste was incredible.I have had other Mexi-Corns but this one was the best.

    • Reply
      hmccallum
      September 25, 2018 at 10:18 am

      I was just telling Percy above, I need to redo the pics and hopefully, I will in the next few weeks. Thank you for the sweet comments.

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