Green Rice with Corn

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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.