Print This Recipe Written by Chacha on Mar 22nd, 2014 in Cheese, Chicken stock, Chilies, Corn, Gluten Free, Latin, Onions, Rice, Side Dishes, Tomatoes | No Comments

This is a lovely recipe and a perfect side dish for enchiladas. Your future Mexican meals won’t be complete without this rice. The flavors are exceptional and pair perfectly with just about anything; and it tasted just as good reheated the next day.

Servings: 4 to 6


  • 1 tablespoons butter
  • 1 tablespoon canola oil
  • 1 1/2 cups raw long-grain white rice (preferably not converted)
  • ½ white onion, finely chopped
  • 1/2 green bell pepper, cored, seeded and finely chopped
  • 2 cloves garlic, smashed, peeled and chopped
  • 1 (14 1/2-ounce) can diced tomatoes with green chilies
  • 1 teaspoons chili Ancho powder
  • ½ teaspoon freshly ground cumin
  • 3 fresh cilantro sprigs
  • 1 whole Serrano pepper, with slit cut in one side
  • 1 ear fresh corn, kernels removed or 1 cup frozen corn, thawed
  • Salt
  • Freshly ground black pepper
  • 2 cups Good-quality hot chicken stock (preferably homemade)
  • 1 cup freshly shredded Monterey jack cheese with jalapeno peppers
  • Chopped green onions, green and white part, for garnish, optional


In a medium saucepan with a tight-fitting lid, heat the butter and oil over medium heat.

Add the rice and stir to incorporate the oil and butter well into the rice. Brown until the rice is golden, about 5 minutes.

Add the onion, pepper, and garlic. Cook until the vegetables are tender, about 5 minutes. Add the tomatoes, chili powder, cumin, cilantro sprigs, Serrano pepper and corn. Mix well and cook about 3 minutes. Stir in the hot chicken stock. Taste and add salt and black pepper accordingly. Bring to a boil. Cover (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) Reduce heat to the lowest possible setting and cook for 20 minutes, shaking the pan from time to time so that it does not stick. Do not remove the cover while the rice is cooking.

Remove the rice from the heat. Remove the lid. Add the cheese. Use a large fork to turn rice over carefully from the bottom to distribute the flavors evenly. Remove the cilantro sprigs and Serrano pepper. Transfer to a serving bowl, garnish with the green onions and serve.

Comments are closed.