All Recipes Side Dish Vegetables Green Peas

Ingredients

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

Nutrition Info

227.6 calories carbohydrate: 34.7 g cholesterol: 13.6 mg fat: 7.6 g fiber: 2 g protein: 5.3 g saturatedFat: 3.4 g servingSize: - sodium: 249 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.