Rice with Corn and Poblanos
Ingredients
- 3 tbsp vegetable oil
- 2 cups Mahatma® Jasmine Rice
- 1 tbsp unsalted butter
- 2/3 cup finely chopped white onion
- 1 1/2 cups corn kernels
- 1 1/4 tsp kosher salt
- 1/2 tsp ground allspice
- 4 cups chicken broth or water
- 4 fresh poblano peppers roasted, peeled, seeded, and cut into strips
Instructions
Turn your rice side into something special by trying this recipe by Chef Pati Jinich with poblano peppers, corn and Mahatma® Thai Jasmine Rice.
Step 1
Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring often for 2 to 3 minutes.
Step 2
Clear a space in the center of pan and add butter. Once it melts, add onion, corn and cook, stirring and mixing with rice, for 2 to 3 minutes, until onion begins to soften. Add salt and allspice, stir well, and stir in broth or water. Bring to a boil, add poblano peppers. Stir, cover, and reduce heat to the lowest setting.
Step 3
Simmer for 12 to 15 minutes, until most of the liquid has been absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve.
Recipe video by Chef Pati Jinich
Flavorful Side Dishes
Combining your rice with a few simple additions can elevate your average side dish to a flavorful option that will make any weekly menu better! If you don’t know where to start, we even have a full guide to how to level up plain white rice. Using different sauces, spices and vegetables, there are countless delicious sides you can whip up with Mahatma® Rice.
In the words of Chef Pati Jinich, for many home cooks, sautéing or slightly frying rice in oil before soaking with the cooking liquid is another way to add an extra layer of flavor – specifically, a characteristic toasted flavor. Choose Thai Jasmine White Rice whenever you are looking to add an exotic twist to your recipes or a more aromatic variety. If you decide to toast your grains, you will know they are good to go once the rice starts to turn a deep white hue.
Adding butter is also optional – but highly recommended!
Canned or Fresh Corn?
While using canned corn might be one of the most extended cooking shortcuts, some people prefer their corn kernels fresh and right from the cob. If you are one of those, make sure to pick those ears that are still shut and covered with bright green leaves. Stay away from those that are partially open with wilted leaves.
You can cut corn from the cob without any previous cooking by simply detaching the leaves, or shucking, from the husk. To prevent kernels from spilling all over the place, we would recommend placing the ear in a large bowl or shallow container with enough room for you to slice them all the way downward. Sautée as instructed in the recipe directions and enjoy your rice with poblanos and fresh corn.
If you have any leftover corn, freeze it for later use and try in any of these rice and corn recipes:
– Yellow Rice with Corn and Pumpkin
– Grilled Street Corn and Rice
Other Meal Inspiration
If you’re still hungry, why not try out another recipe like these rice and bean tacos?
