Ingredients
6
6 servings
- •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
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, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 228
- Carbohydrate: 35g
- Fat: 8g
- Fiber: 2g
- Protein: 5g
- Sugar: 4g
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