Description
A flavorful and vibrant Green Mexican Rice with Corn recipe that is perfect as a side dish or a base for your favorite protein.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 cup fresh cilantro leaves, packed
- 1/2 cup green onions, chopped
- 1/2 cup fresh parsley leaves, packed
- 1/4 cup lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well and set aside.
- In a blender or food processor, combine the vegetable broth, cilantro, green onions, parsley, lime juice, garlic powder, onion powder, cumin, and salt. Blend until smooth.
- In a large pot, heat the olive oil over medium heat. Add the rinsed rice and sauté for about 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- Pour the blended mixture over the rice and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and gently fold in the corn kernels.
- Serve warm as a side dish or as a base for your favorite protein.
Notes
- For added flavor, sauté diced bell peppers or jalapeños with the rice before adding the broth mixture.
- For a creamier texture, stir in 1/4 cup of cream cheese or sour cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg