Ingredients

• 1 tablespoon vegetable oil
• 0.5 cups fresh corn kernels
• 1 fresh poblano chile pepper - seeded , deveined, and chopped
• ½ onion , chopped
• 0.25 cups drained canned peas
• 1 clove garlic , minced
• 0.25 cups minced carrot
• 1 cup water
• 1 cup milk
• 2 tablespoons butter
• 1 cup white rice , rinsed and drained
• 1 tablespoon chicken bouillon granules

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving