5 from 12 votes
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
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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.
Course: Side Dish
Cuisine: American, Tex-Mex
Keyword: corn, Mexican Rice, Peppers, Rice
Servings: 8 People
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
  1. 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.

  2. 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.

  3. 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.

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