A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes
Prep Time
50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
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
