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–+ servings
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 16 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.

Nutrition

Serving: 01Calories: 190kcalCarbohydrates: 35gProtein: 4gFat: 4gSodium: 63mgPotassium: 153mgFiber: 2gSugar: 3gVitamin A: 386IUVitamin C: 26mgCalcium: 19mgIron: 1mg
Keyword corn, Mexican Rice, Peppers, Rice
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