Imagine a side dish that transforms your ordinary meal into a culinary fiesta – our Green Mexican Rice with Corn is about to become your new obsession! Bursting with fresh herbs, zesty lime, and sweet corn kernels, this recipe isn't just a side dish; it's a flavor explosion that will transport your taste buds straight to the heart of Mexico. Whether you're a seasoned home cook or a kitchen novice, this incredibly simple yet mouthwatering recipe will have you looking like a professional chef in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 cup corn kernels
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1 lime, juiced
- Salt to taste
Instructions
- Rinse the long-grain rice thoroughly under cold water until the water runs clear, which helps remove excess starch and prevents the rice from becoming sticky.
- In a medium saucepan, combine the rinsed rice and vegetable broth. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover with a tight-fitting lid.
- Simmer the rice for approximately 15-18 minutes, or until the liquid is completely absorbed and the rice is tender. Do not lift the lid during cooking to ensure even heat distribution.
- Once the rice is cooked, remove from heat and let it sit covered for an additional 5 minutes to allow the steam to finish cooking the rice and create a fluffy texture.
- Gently fluff the rice with a fork to separate the grains and prevent clumping.
- Fold in the corn kernels, allowing the residual heat to warm them through.
- Add the chopped cilantro and green onions, mixing them evenly throughout the rice.
- Squeeze fresh lime juice over the rice and season with salt to taste, stirring gently to distribute the flavors.
- Transfer the rice to a serving dish and garnish with additional cilantro or green onions if desired. Serve hot as a side dish or light main course.
Tips
- Rice Rinsing is Key: Always rinse your rice thoroughly to remove excess starch. This prevents clumping and ensures each grain is perfectly separated.
- Low and Slow Cooking: Use the lowest heat setting when simmering to prevent burning and achieve evenly cooked, fluffy rice.
- No Peeking Rule: Keep the lid on while cooking rice to trap steam and ensure even cooking. Every time you lift the lid, you release precious moisture.
- Fresh is Best: Use fresh corn kernels when possible, but frozen works great too. If using frozen, no need to thaw – they'll warm perfectly in the hot rice.
- Customize Your Heat: Want a spicy kick? Add a diced jalapeño or a pinch of cayenne pepper when folding in the herbs.
- Make it a Meal: Transform this side dish into a complete meal by adding grilled chicken, black beans, or sautéed shrimp on top.
- Leftover Magic: This rice reheats beautifully and can be stored in the refrigerator for up to 3 days. Pro tip: Add a splash of broth when reheating to restore moisture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
