Mexican white rice with vegetables

    (2)

    Long grain rice cooked with sweetcorn, peas and carrots in chicken stock with milk. A popular side dish in Mexico.


    1 person made this

    Ingredients
    Serves: 4 

    • 30g butter
    • 65g sweetcorn kernels
    • 65g fresh garden peas, shelled
    • 65g carrot, chopped
    • 200g basmati rice
    • 240ml chicken stock
    • 240ml milk

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Melt half the butter in a medium saucepan over medium heat. Add sweetcorn, peas and carrots, and saute for 3 to 5 minutes, until soft. Remove from pan and set aside.
    2. Add rice and remaining butter to pan. Fry rice for 2 or 3 minutes, until translucent, but not brown.
    3. Return the vegetables to the pan with the rice. Add the chicken stock and milk. Bring to the boil, reduce heat to low and cover. Cook for 20 minutes, until rice is soft and liquid absorbed.
    4. Fluff rice with a fork, cover again and let stand 5 minutes before serving.

    Make it vegan

    You can use oil instead of butter and vegetable stock instead of chicken stock and milk for a vegan version.

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