Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Mexican Green Rice with Corn

A Rice Pilaf prepared with parsley, cilantro, and poblano green chillies with the goodness of Corn , with beautiful green colour & loaded with flavours

Preparation Time: 10 minutes

Cooking Time: 15 minutes.

Serves: 4

Ingredients and Quantity:

Poblano peppers, stem and deseeded-03 nos.

Green bell pepper, stem removed and deseeded-01 no.

Jalapeno, stem and seeds removed- 01 no.

Green onion / Scallions, chopped-02 medium sized

Garlic-04 cloves

Baby spinach- 01 bunch small

Cilantro- ¾ th bunch

Parsley- ½ bunch

Chicken stock / Vegetable stock-450 ml.

Extra Virgin Olive Oil /Canola Oil-30 ml.

Long grain rice / Parboiled rice-250 gm.

Sweet corn / Fresh corn- ¼ th cup

Salt- To taste

Lime juice- 02 tsp.

For Garnishing:

Cilantro- 04 sprigs

Parsley- 04 sprigs

Red bell pepper cut into juliennes and kept in chilled water- ¼ th no.

Lemon wedges/ slices- 04 nos.


Dry roast the green chilies, bell pepper and Jalapeno turning them frequently so the skin blackens but not the flesh. Remove from the flame Cover them and place it aside.

Soak the rice in hot boiling water for 20 minutes

Drain the rice and rinse it under cold running water again.

Put the roasted vegetables in the food processor along with chopped Green onion / Scallion, garlic, baby spinach, cilantro and parsley in the processor. Make a smooth paste along with the chicken stock.

Heat oil add rice and sauté for 05mins over a medium flame until the rice is golden brown. Stir in the puree and adjust the seasoning. Add the sweet corn / fresh corn. Cover and cook for until the liquid is absorbed.

Switch off the flame, stir in lime juice

For serving:

Serve hot garnished with finely chopped cilantro, parsley, red bell pepper juliennes and lemon wedges/ slices.

Chef Tips:

  1. If Pablono pepper is not available then it may be replaced with Green bell peppers.
  2. You may substitute Chicken stock with veg stock for vegetarians.
  3. This goes best with Grilled chicken, grilled shrimp, fried plantains, spicy beans, in burritos, nachos, tacos and on top of tortilla chips.



No Comments Yet.

What do you think?