Mexican White Rice Best Dishes

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Mexican White Rice

"A aspect dish this is in most cases utilized by Mexicans as a side dish for fish and shellfish dishes."

Ingredients :

1 tablespoon vegetable oil
1/2 cup fresh corn kernels
1 clean poblano chile pepper - seeded, deveined, and chopped
half of onion, chopped
1/4 cup tired canned peas
1 clove garlic, minced
1/4 cup minced carrot
1 cup water
1 cup milk
2 tablespoons butter
1 cup white rice, rinsed and drained
1 tablespoon bird bouillon granules

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Heat the oil in a massive saucepan over medium-excessive warmth; prepare dinner the corn kernels in the warm oil till gentle, approximately 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; prepare dinner and stir some other five mins.
Pour the water and milk into the aggregate; carry to a boil. Allow the butter to soften into the boiling combination. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce warmness to medium-low, and simmer the mixture till all the liquid is absorbed and the rice is tender, about 20 mins.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook it flippantly, and make smooth-up less difficult.

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