Hey there, my friend 👋. This green Mexican rice with corn is about to be your new favorite side dish. It’s packed with fresh flavors and has that perfect balance of fluffy rice, sweet corn, and a vibrant green color.
And guess what? You don’t need any fancy ingredients—just a few pantry staples and some fresh herbs. Plus, I’ll show you a simple trick that makes this rice extra flavorful. Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Blender or food processor
- Medium saucepan with a lid
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
- Strainer
Important Info
- Servings: 4 cups
- Estimated Cost to make this recipe: Around $6-$8
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: 210
- Cook Method: Stovetop
- Season: All year round
- Course: Side Dish
- Cuisine: Mexican
- Diets: VegetarianDiet, GlutenFreeDiet
How to Make Green Mexican Rice with Corn
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup long-grain white rice
- 1 ½ cups chicken broth (or vegetable broth for vegetarian)
- ½ cup fresh cilantro leaves
- 1 small poblano pepper, seeded and chopped
- 1 small jalapeño, seeded and chopped (optional, for heat)
- 2 cloves garlic
- ¼ cup white onion, chopped
- 1 tablespoon lime juice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- ½ teaspoon salt
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Long-grain white rice | Basmati rice or jasmine rice |
| Poblano pepper | Green bell pepper |
| Jalapeño | Serrano or omit for no spice |
| Fresh cilantro | Parsley (for a different taste) |
| Lime juice | Lemon juice |
| Chicken broth | Vegetable broth or water |
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents mushy rice.
- Blend the green sauce. In a blender, combine cilantro, poblano, jalapeño (if using), garlic, onion, lime juice, and ½ cup of broth. Blend until smooth.
- Sauté the rice. Heat olive oil in a saucepan over medium heat. Add the rice and stir continuously for about 2-3 minutes until lightly toasted.
- Add the green mixture. Pour in the blended mixture and stir well. Let it cook for about 1-2 minutes to absorb the flavors.
- Add the broth and cook. Pour in the remaining broth, add salt, and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Add the corn. After 15 minutes, add the corn, stir gently, and cover. Let it cook for another 5 minutes.
- Rest the rice. Turn off the heat and let the rice sit covered for 5 minutes. This allows it to steam and become fluffy.
- Fluff and serve. Use a fork to fluff the rice, then serve warm.
Helpful Tips
- Rinse the rice well before cooking to remove excess starch.
- Toasting the rice in oil before adding liquid enhances the flavor.
- If the rice looks too wet after cooking, let it sit uncovered for a few minutes to evaporate excess moisture.
- Want a deeper green color? Add a handful of spinach to the blender.
- If using frozen corn, thaw it first to avoid extra moisture in the rice.
What to Serve with Green Mexican Rice with Corn
This rice pairs well with just about anything, but here are some ideas:
- Grilled meats – Perfect with grilled chicken, steak, or shrimp.
- Tacos – Serve alongside beef, chicken, or veggie tacos.
- Enchiladas – A great side dish for saucy enchiladas.
- Beans – Pair it with black beans or refried beans for a complete meal.
How Do You Serve the Recipe?
Serve this rice in a bowl or plate with a sprinkle of extra cilantro on top. A squeeze of fresh lime juice makes the flavors pop. If you want a fancy presentation, use a small bowl to mold the rice before flipping it onto a plate.
Where Do You Serve This Recipe the Most?
This dish is perfect for:
- Family dinners – A quick, flavorful side for weeknight meals.
- Potlucks – It’s easy to make in large batches and stays warm for a while.
- Cinco de Mayo celebrations – A must-have for any Mexican-inspired feast.
- Picnics and BBQs – Great as a side dish for outdoor gatherings.
Storage
Short-Term Storage (Room Temperature)
- Keep the rice covered in a pot or container for up to 2 hours at room temperature.
- After that, transfer to the fridge to avoid spoilage.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave with a splash of water or broth to bring back moisture.
Freezing
- Freeze in portion-sized bags or containers for up to 3 months.
- Thaw overnight in the fridge and reheat on the stovetop or microwave.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time by about 15-20 minutes since brown rice takes longer to cook. Add extra broth as needed.
How spicy is this recipe?
It’s mild, but if you want no heat, leave out the jalapeño. If you love spice, add a serrano pepper instead.
Can I make this in a rice cooker?
Yes! Sauté the rice first, then transfer everything to the rice cooker and cook as usual.
Is this recipe kid-friendly?
Yes! The sweetness from the corn balances out the mild spice. If your child doesn’t like any heat, just skip the jalapeño.
What’s the best way to reheat this rice?
Add a splash of water or broth and microwave it in 30-second intervals, stirring in between. You can also reheat it on the stovetop over low heat.
Meta Description
Green Mexican Rice with Corn Recipe – a simple, flavorful side dish made with fresh herbs, poblano, and sweet corn. Perfect for tacos, grilled meats, and more.