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    Mexican Rice With Corn

    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
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    Mexican Rice With Corn

    Recipe by RecipeWikki
    Course: MainCuisine: MexicanDifficulty: Medium
    Servings
    +
    –

    8

    servings
    Prep time

    15

    minutes
    Cooking time

    20

    minutes
    Calories

    190

    kcal

    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.

    Ingredients

    • 1  tablespoon Oil

    • 1  cup corn on the cob kernels removed

    • 1/2  cup green bell pepper organic minced

    • 1/2  cup red bell pepper organic minced

    • 1  jalapeño pepper seeds removed and minced

    • 1/4  cup Spanish onions minced

    • 4  cloves garlic minced

    • 1 2/3  cups low-sodium vegetable broth

    • 1-10-  ounces diced tomatoes with chilies

    • 1  packet Sazon seasoning

    • 1  teaspoon dried Mexican oregano

    • 1/2  teaspoon cumin

    • pinch cayenne pepper

    • kosher salt, to own taste

    • freshly ground pepper, to own taste

    • 1 1/2  cups organic long grain uncooked rice

    • 1  l ime juice of

    • 2  tablespoons cilantro chopped

    Directions

    • 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.

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