Corn and Poblano Mexican Rice
30 Minutes
Mexican/Mexican Fusion
Serves: 4
Not a tomato fan? Not to worry! Basmati Rice can find a place on your plate on taco night with this delicious and simple corn and poblano pepper recipe instead. A garnishing of cotija cheese or queso fresco adds a creamy, tangy kick.
Ingredients
1 1/2 cups Royal® Basmati Rice
1 tablespoon olive oil
1 cup fresh or frozen corn kernels
1 poblano pepper, seeded and diced
2 garlic cloves, thinly sliced
1 teaspoon ground cumin
1/2 cup thinly sliced green onion
1/4 cup finely chopped cilantro
1 tablespoon lime juice
3/4 teaspoon fine sea salt
Crumbled queso fresco or cotija, for serving
Preparation
- In a medium saucepan, combine rice and 2 cups water. Bring to a boil, cover and reduce the heat to simmer until tender, about 20 minutes.
- In a medium skillet, heat oil over medium. Add corn, poblano, garlic, and cumin and cook, stirring, until softened, 6-8 minutes.
- Stir sautéed vegetables, green onion, cilantro, lime juice and salt into rice. Garnish with cheese.
