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 made Spanish rice, which is somewhat similar but different. I learned to make Mexican Rice with Corn from a friend when I moved to South Florida and fell in love with her fabulous version.
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 your own batch.
Now, did Y’all notice the ingredients? You will see a few things: 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 fresh organic Non-GMO corn. The other thing you will notice is that this recipe is a Vegan version with no animal oils or chicken broth, so feel 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 Chicken 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
- 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 chicken
- 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
- 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 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 for about 14 minutes.
- Turn off the heat source and let the rice sit undisturbed and covered for 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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