First of all, I want to say that I do not consider myself a cook AT ALL, so the fact that I could make the dish and not ruin it automatically gives it Two Thumbs Up from me. Remove the lid and fluff the rice with a fork while also combining the corn and peas, which will still be sitting on the top, into the rice. It’s our version of Mexican white rice recipe. It’s so simple to make and goes with everything! ). Add the green onions, cilantro, … Cover rice with paper towel and let stand at room temperature. Ingredients 2 cups basmati rice (see notes above) 2 tablespoons olive oil 1 onion, diced finely 1/4 teaspoon salt 3 tablespoons of chopped cilantro stalks (optional) 2 large cloves of garlic, … Thanks,!!! Mexican Rice With Corn And Peas Recipe. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for … This gave it a nice little kick. the best part about this recipe is that it is fool-proof. Great for busy weeknights and kid friendly too. It's meant to be a cooling, fairly bland side dish that's good at soaking up sauces and that contrasts with spicier dishes on the plate. I served it with Oven Baked Chipolte Chilli Chicken and refried beans. I didn't put regular vegies in - I roasted some pasilla and anaheim peppers, chopped them up, and put them in. It added the right amount of spiciness to suit my family's taste. For that kind of dish, this pretty looking but mild rice is good. Get easy-to-follow, delicious recipes delivered right to your inbox. Use baby sweet peas for best results. I substituted brown rice and adjusted the liquids and cooking time accordingly. If you want to add some more heat add some green chiles or a diced jalapeno with the other vegetables. (Nutrition information is calculated using an ingredient database and should be considered an estimate. While this was an incredibly colorful recipe...great presentation, it was much too sticky. Perhaps some chilis and cumin would give it some flavor. ... (such as corn, peas and carrots), thawed Directions Instructions Checklist Step 1 Heat a large heavy saucepan with a tight-fitting lid over medium heat. Let stand covered 10 minutes before serving. Add the rice and stir … This recipe will let you get as creative as you want. Try adding a cup of skinned and shredded chicken and heat it through the mixture for a meal in itself. You will want anywhere from 1-2 cups veggies depending on your personal preference. Stir. 5. I took a tip from another reviewer and used enchilada sauce rather than tomato sauce. As such, this works quite well. DIRECTIONS. Remove from heat. Mexican rice is made of long-grain white rice, tomato, onion and garlic. Often Mexican Rice is served with carrots, corn and peas. The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden. Share. Heat a thin film of oil in a wok and add the eggs, swirling to coat the pan. Tender fluffy jasmine rice with carrots, corn, peas, and a little bit of cayenne pepper. In Mexico it is also often cooked with diced peas and carrots. Add the broth, bring to a boil, cover pan, reduce the heat to a simmer, and cook – completely undisturbed, seriously, don't lift the lid! My guests loved it and I'll definitely make it again. I made this with chicken enchiladas and black beans. I substituted red enchilada sauce for the tomato sauce, since one reviewer said that this dish seemed bland. I also deleted the onion and the carrots, and used a red bellpepper instead. Served with mole chicken. My husband said it was the best rice he has ever had. After you've cut the corn kernels, shell the peas into the same bowl (you should have about 1/2 cup peas). Remove towel; rewarm rice over low heat, stirring often. Hold the cob by the stem end and use a sharp knife to cut down the cob towards the tip, letting the kernels fall into the bowl as they're cut off. The only thing I did differently, was I added extra tomato sauce, and omitted the carrots. I've made this recipe several times. This is a really good Mexican rice recipe. Use green, red, yellow and orange peppers to add more color. I thought the rice needed a little something and added Mexican oregano and it did add that little something that was missing. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Mix carrots, corn and peas into rice. Quickly remove the lid from the rice when the 15 minutes is up, add the Cover tightly and reduce heat to a simmer. Let cook, undisturbed, for another 5 minutes. It made all the difference! Definitely gives it a lift. Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn… It was very good with chicken in avocado sauce. Mushrooms will also taste good in this rice. Corn is the safe choice, so, if you are not a fan of peas, then, definitely substitute it for peas. Reduce heat to low and cook until rice … Sauté a peeled and minced clove of garlic or a shallot, or a stalk or tow of finely chopped green garlic in the butter before adding the rice in step 1. Fast and easy. Guests devoured everything! Rating: Views: 43,112 views; Related … Don’t lift The lid. If you think it might be too bland then forget the peas and corn and try using a can of diced green chiles and/or one medium sized minced jalapeno pepper with seeds removed and toss in a chopped red or yellow bell pepper instead. If it's summer, use fresh corn sliced from the cob. Heat the oil in a large pot over medium high heat. I did not add the corn or the peas. Add the ham and … I have a toddler, and this is a good dish to feed him, as it isn't spicy and is healthy. This will be an old standby in our house, for those nights we need a starch but don't know what to have. The colors are pretty, the preparation is simple. Also, at the very end, after it was all cooked and ready to serve, I added about 1/4 cup of chopped fresh cilantro. This was very bland I thought, but that was good as I made very spicy chicken mole enchiladas as the main. But, I ask you to try it once and see how good they taste. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. It reminds me of the rice at El Torito Restaurant. Remove the pan from heat. Add salt and pepper to taste. It's nothing extraordinary; it's just a nice, simple, colorful rice recipe that complements the main dish. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. The rice was alright, but I would probably try another recipe next time I make it. 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 … You can also add carrot, baby corn, green peas in this recipe. Very tasty and a nice side with fish tacos or fajitas. I would add about 1/2 to 2/3 cup of the veggie mix at the end of the cooking time and allow them … I thought my kids would never want anything but the Spanish Rice that comes in a box, but as they grew their tastes matured too, thank goodness!