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Mexican White Rice

Rated as 4.37 out of 5 Stars
102

"A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes."
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Ingredients

50 m servings 228
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 228 calories; 7.6 34.7 5.3 14 249 Full nutrition

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Reviews

Read all reviews 35
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I was reading some of the reviews, and I notice some were expecting a fluffy Mexican rice. Well coming from a Mexican I cook rice about twice a week. So what u want to do is, rince your rice und...

Most helpful critical review

This is not bad, but I must say - Mexicans do NOT cook like this, so really it's not fair to call this "Mexican rice." What you want to do is rinse the rice, then sautee it in some vegetable or...

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Least positive
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I was reading some of the reviews, and I notice some were expecting a fluffy Mexican rice. Well coming from a Mexican I cook rice about twice a week. So what u want to do is, rince your rice und...

This is very good rice, I was a little unsure about the milk. However it made the rice very creamy and delicious! Nice change for us. Thanks for sharing!

Standard operating procedure when cooking white rice is 2 cups liquid for every cup of rice. I think 1 cup of water was left out by mistake in the recipe. The rice came out a little creamier tha...

This is not bad, but I must say - Mexicans do NOT cook like this, so really it's not fair to call this "Mexican rice." What you want to do is rinse the rice, then sautee it in some vegetable or...

Loved this! Creamy, colorful and tasty, this was a welcome alternative to the traditional tomato-based Mexican rice. Hubs and I are not big fans of cooked carrots, but because I wanted the colo...

I thought the flavor was very nice. I also liked all the veggies the recipe calls for. HOWEVER my only complaint is that it wasn't fluffy like i would imagine Mexican rice should be. I think may...

Used frozen peas and carrots and a jalapeno pepper in place of the poblano. Turned out nicely, although I didn't use the milk.

All of my picky eaters loved this.

Very good. I was short on liquid - rice adhered to side of pan; next time I'll add a little more.