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Mexican Rice And Corn Recipe

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OnePot Mexican Rice with Black Beans and Corn
OnePot Mexican Rice with Black Beans and Corn from www.today.com

Description

This Mexican Rice and Corn recipe is a perfect side dish for any Mexican-inspired meal. The combination of rice and corn makes it a hearty and filling side dish, while the spices add a burst of flavor to the dish. It's easy to make, and perfect for any occasion.

Prep Time

The prep time for this dish is approximately 10 minutes.

Cook Time

The cook time for this dish is approximately 35 minutes.

Ingredients

  • 1 cup of long-grain rice
  • 1 can of corn kernels, drained
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 2 cups of chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • A large pot with a lid
  • A wooden spoon
  • A measuring cup and spoons
  • A can opener
  • A chopping board and knife

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
  3. Add the long-grain rice to the pot and stir until the rice is coated in the oil mixture.
  4. Add the ground cumin and paprika to the pot and stir until the spices are evenly distributed.
  5. Add the chicken broth to the pot and stir until everything is well combined.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  7. Simmer the rice for approximately 20 minutes, or until all of the liquid has been absorbed and the rice is cooked through.
  8. Once the rice is cooked, add the drained corn kernels to the pot and stir until the corn is evenly distributed.
  9. Season the dish with salt and pepper to taste.
  10. Garnish the dish with fresh cilantro and serve hot.

Notes

This dish can be made in advance and reheated before serving. If you're short on time, you can use canned corn instead of fresh corn kernels.

Nutrition Info

One serving of this Mexican Rice and Corn recipe contains approximately 250 calories, 5g of protein, 42g of carbohydrates, and 6g of fat.

Recipe Tips

  • If you're not a fan of cilantro, you can substitute it with chopped parsley or green onions.
  • If you prefer a spicier dish, you can add some chopped jalapeño or chili flakes to the pot when adding the spices.
  • You can also add some diced bell peppers or tomatoes to the pot to add some extra flavor and texture to the dish.

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