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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.

Mexican Rice with Corn

hmccallum
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.
5 from 13 votes
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine American, Tex-Mex
Servings 8 People
Calories 190 kcal

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 tablespoon oil
  • 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

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.

Notes

 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Serving: 01Calories: 190kcalCarbohydrates: 35gProtein: 4gFat: 4gSodium: 63mgPotassium: 164mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 26mgCalcium: 25mgIron: 1mg
Keyword corn, Mexican Rice, Peppers, Rice
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