Green Rice with Corn


For Cinco de Mayo 2017, I made a Mexican-inspired meal, not surprisingly. Mexican and Southwestern foods are some of our favorites, and any excuse to cook a bunch of delicious food and include friends work for us!

For the main course, I served buffalo fajitas along with sautéed vegetables, plus I made refried black beans and what I called “green rice”.

The rice is green from green chiles and an abundance of cilantro. (Don’t read on if you dislike cilantro!)

Okay, so what’s the big deal? Rice with cilantro? I don’t know, but it was everybody’s favorite dish. I mean, over the queso, the guacamole, and the chipotle shrimp, the green rice was the bomb.

The next morning I heated some up and plopped a fried egg on top. It was just that delicious.

This rice is more of a pilaf, with all of the goodies I included. The green chiles, cilantro, and seasoning turn it into one that’s Mexican-inspired and delicious.

Green Rice with Corn

2 cobs of corn
Olive oil, about 2 tablespoons
1 onion, finely chopped
4-5 cloves garlic, minced
Rice of choice, about 1 1/3 cups
Chicken broth, about 3 cups
2 – 4.5 ounce cans chopped green chiles
Lots of chopped cilantro
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon white pepper, optional

Cook the corn cobs in boiling water until they’re done, about 15 minutes. Drain and let cool.

Add the olive oil to a large pot and heat over medium. Add the onion and sauté for about 5 minutes.

Stir in the garlic and rice, and stir for about 30 seconds, then add the broth.

Bring the rice to a boil, cover, then turn down the heat. Cooking time depends on the kind of rice you use.

Once the rice is about cooked, remove the lid and stir in the remaining ingredients.

Cut the corn from the cobs. Break the corn up into neat pieces and stir into the rice gently.

I like to put the lid on and without heat, let the pot sit at the end of the cooking time. This step encourages more liquid absorption.

You can sprinkle on some cilantro leaves if you wish.

Fancy? Not at all. And just the same amount of time to make any pilaf.

And don’t forget to have the green rice with an egg the next morning!

Note: When I cook at home I always use brown rice, because it’s not processed. It takes a little more cooking time and a little more liquid, typically. White rice can certainly be substituted, and would actually look prettier. It’s just a personal call.

48 thoughts on “Green Rice with Corn

  1. I tell you one thing, I made a rice a couple of weeks ago using tomatillo salsa (homemade) and it was amazing too! became the central attraction of our dinner, quite surprisingly

    need to try your version!

  2. I love this Mimi! I am always looking for good rice recipes to serve with Mexican meals. Cilantro haters can give me theirs!

  3. Tis the corn season for sure – love the green rice. We try to eat brown rice over white, and I just can’t seem to like the taste nor the texture. So I usually turn that into a pilaf of some kind. I love the addition of corn, will have to incorporate that into my next brown rice meal. Love cilantro, so this would definitely be one to try. I also find that brown rice takes forever to cook. So I’ve decided to cook a batch in advance, freeze it in little bags and then make a meal with all those extra veggies.

    • All unprocessed grains take longer, but you’re getting more nutrition for that time. Especially that precious fiber, which isn’t nutritious, per se, but so important. You just have to plan ahead with cooking times, but I do like your idea of freezing the rice. That’s too bad about not liking the taste of the brown rice. There are so many varieties – have you tried some of the more flavorful varieties? Or perhaps just trying short-grained brown rice, which is my favorite. I seem to avoid long-grain rice in general.

  4. Great timing! I was just thinking about what to do with the beautiful fresh corn cobs I picked up from the market. Pilau is a favourite and this sounds delicious, I’m making green rice with corn for dinner

  5. This is fantastic Mimi! I make rice with cilantro all the time, but never thought to put corn off the cob and green chiles in it. I even have some Hatch chiles in the freezer. I’m making this very soon, for sure!

  6. Delicious! And the morning after rice with an egg is just perfect. We generally use brown rice and whole grains, but every once in while I will buy white rice for a change. So happy to be stopping by your blog. It’s been too long since my previous visit.

  7. Rice is underrated — you can flavor it so many different ways. Love this — really appealing flavor. And I like eating the leftovers for breakfast!

  8. Hi Mimi! This looks wonderful and I’m planning to make it on Friday to go with street tacos. ALL of our kids and grandkids will be here (!) and I intend to double the recipe (10 adults/2 kids). That should be about right, correct? Hope you guys are all doing well–I love seeing your grandbaby on FaceBook. She is so cute and your daughters are as beautiful as ever. Hope you get to see all of them over the holiday!

  9. What gorgeous photographs, Mimi! I just want to dig in! I especially like the breakfast version. I’ve noted the comments about brown rice. I love, love, love brown rice. Some dishes really need white rice, but I’m not guessing this is one of them.

  10. If this rice can beat out queso then I know I’ll love it! It looks delicious! Have a great weekend, Mimi!

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