Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1/2 cup fresh corn kernels

  3. 1 fresh poblano chile pepper - seeded, deveined, and chopped

  4. 1/2 onion, chopped

  5. 1/4 cup drained canned peas

  6. 1 clove garlic, minced

  7. 1/4 cup minced carrot

  8. 1 cup water

  9. 1 cup milk

  10. 2 tablespoons butter

  11. 1 cup white rice, rinsed and drained

  12. 1 tablespoon chicken bouillon granules

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.

  2. Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.


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