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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227.6 calories; 5.3 g protein; 34.7 g carbohydrates; 13.6 mg cholesterol; 249 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2010
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 under water till water goes clear, then you want to sauté the RICE first! Juat make sure u don't let it get brown. Remember this is white rice... Before it beggings to turn light golden brown you can add your vegt. And everything else. and yes milk will make it sticky. Read More
(86)

Most helpful critical review

Rating: 3 stars
05/20/2013
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 olive oil until it starts to become brown. Add the vegetables (Try before the rice gets too brown, so it doesn't burn), and you can use water and chicken stock / broth, one or the other or both, if you wish. Milk is not used to make savory rices, it makes it sticky. Save the milk for when you make arroz con leche. ;-) Read More
(25)
49 Ratings
  • 5 star values: 25
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2010
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 under water till water goes clear, then you want to sauté the RICE first! Juat make sure u don't let it get brown. Remember this is white rice... Before it beggings to turn light golden brown you can add your vegt. And everything else. and yes milk will make it sticky. Read More
(86)
Rating: 5 stars
04/26/2010
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! Read More
(34)
Rating: 4 stars
05/04/2010
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 than what my family likes but the flavor was spot-on and I appreciated all the veggies in it. Next time I will eliminate the milk and use 2 cups of water and 1/2 teaspoon of Adobo Seasoning Salt. Read More
(26)
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Rating: 3 stars
05/20/2013
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 olive oil until it starts to become brown. Add the vegetables (Try before the rice gets too brown, so it doesn't burn), and you can use water and chicken stock / broth, one or the other or both, if you wish. Milk is not used to make savory rices, it makes it sticky. Save the milk for when you make arroz con leche. ;-) Read More
(25)
Rating: 5 stars
04/28/2013
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 color it lends I substituted orange bell pepper instead. It along with the poblano peppers peas and corn made this "confetti" rice very visually appealing. I also gave the rice a pinch of saffron for added color and flavor tho' it wasn't necessary and certainly no criticism of the recipe. A great accompaniment to our Grilled Tequila-Lime Shrimp and Easy Grilled Zucchini both recipes also from this site. I would make this again in a heart beat. My only criticism is that it needs salt and pepper big time! Read More
(15)
Rating: 4 stars
05/03/2010
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 maybe substituting more water for the milk may do the trick. If it came out fluffy and not so 'wet' this would be amazing. I will definitely be making this again though just eliminate the milk and see if that helps. Thanx for the recipe:) Read More
(12)
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Rating: 4 stars
12/17/2010
Used frozen peas and carrots and a jalapeno pepper in place of the poblano. Turned out nicely although I didn't use the milk. Read More
(7)
Rating: 5 stars
05/27/2010
All of my picky eaters loved this. Read More
(4)
Rating: 4 stars
05/03/2010
Very good. I was short on liquid - rice adhered to side of pan; next time I'll add a little more. Read More
(4)