Green Peas Recipe ⇒ Mexican White Rice

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

Ingredients

• 1 tablespoon vegetable oil
• ½ cup fresh corn kernels
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• ½ onion, chopped
• ¼ cup drained canned peas
• 1 clove garlic, minced
• ¼ cup minced carrot
• 1 cup water
• 1 cup milk
• 2 tablespoons butter
• 1 cup white rice, rinsed and drained
• 1 tablespoon chicken bouillon granules

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories227.6
• carbohydrateContent34.7 g
• cholesterolContent13.6 mg
• fatContent7.6 g
• fiberContent2 g
• proteinContent5.3 g
• saturatedFatContent3.4 g
• sodiumContent249 mg
• sugarContent4.2 g