Corn and Green Chile Rice ~
The perfect accompaniment to your favorite Mexican dishes!
This easy to make and budget-friendly side dish is ready to serve in just 30 minutes!
What to serve with this rice:
Anything with a Mexican or Tex-Mex flair will pair well with this rice.
- Tacos
- Burritos
- Enchiladas
- Fajitas
I’ve used leftovers as a filling for easy lunchtime burritos – yum!
A quick look at what you’ll need for this recipe:
- vegan butter
- long-grain white rice
- chili powder
- garlic powder
- dried oregano
- ground black pepper
- vegan chicken-style broth – or vegetable broth
- frozen corn
- canned green chiles, chopped
How to make Corn and Green Chile Rice:
Toast and season the rice. Into a medium-size saucepan over medium heat, add the butter. When the butter is melted, add the rice, chili powder, garlic powder, oregano, and black pepper. Cook for about 2 minutes, stirring frequently.
Add liquid and vegetables. Add chicken-style broth, corn, and green chiles. Stir just until combined. Bring to a boil then reduce heat to low.
Cover and simmer for 20 minutes, until liquid is absorbed. Remove from heat.
Fluff gently with a fork and serve hot.
Enjoy!
FAQs about Corn and Green Chile Rice:
Is this dish spicy?
I would consider it moderately spiced. The chili pepper and black pepper provide a nice kick. It also depends on the type of green chiles used. For this recipe, I like mild to medium chiles.
Can this be made ahead of time?
Yes! Prepared and cooled rice can be stored in an airtight container in the refrigerator then reheated when ready to serve.
If you’re serving the same day, the rice can be covered and left out at room temperature.
More rice side dish recipes:
Corn and Green Chile Rice
Ingredients
- 2 tablespoons vegan butter
- 1 cup long-grain white rice
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 cups vegan chicken-style broth
- 1 cup frozen corn
- 7 ounces canned green chiles chopped
Instructions
- Into a medium-size saucepan over medium heat, add the butter.
- When the butter is melted, add the rice, chili powder, garlic powder, oregano, and black pepper. Cook for about 2 minutes, stirring frequently.
- Add chicken-style broth, corn and green chiles. Stir just until combined.
- Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, until liquid is absorbed. Remove from heat.
- Fluff gently with a fork and serve hot.
Nutrition
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