How to make green rice with canned corn: the easy and fluffy recipe to accompany all your stews
Don't be afraid to make green rice with a can of corn. Although it might seem like a complicated recipe, it's actually much easier than you think and can be the perfect complement to practically any stew.
The recipe was shared by Chef Quintana, who uses simple, inexpensive, and easy-to-find ingredients. What's more, the sauce that gives the rice its characteristic green color is delicious, very easy to prepare, and you can use it in other dishes. You can even make it into a salsa to accompany your meals and adjust the chili to your liking if you don't want it too spicy.
This rice is perfect to accompany breaded chicken breast, enchiladas, or any other dish that needs an extra boost of flavor. In addition, the corn kernels add a slightly sweet touch that pairs beautifully with the poblano pepper and cilantro.
Without further ado, we'll share the ingredients and the step-by-step instructions.
- 1. Wash the rice.
The first thing you need to do is wash the rice with water until the water runs clear. This helps remove some of the surface starch. Then, drain it very well to prevent the oil from splattering when you brown it.
- 2. Prepare the green sauce.
In a blender, combine the onion, garlic cloves, cilantro (you can include the stems, as they also add flavor), and the poblano peppers (previously deveined and seeded). Add water or chicken broth, salt, and pepper to taste. Blend until smooth.
- 3. Brown the rice.
In a large frying pan or saucepan, heat the oil and butter together. Add the well-drained rice and toast it for a few minutes, stirring carefully so that it takes on a light golden color.
This step is important because this process is known as toasting the rice: it consists of sautéing the grains before adding the liquid. Besides adding flavor, it helps achieve a looser texture.
- 4. Add the sauce.
Once the rice has changed color slightly, pour in the green sauce and mix gently. Let it simmer for about five minutes so the rice begins to absorb the liquid and flavors of the sauce.
- 5. Add the corn.
After those first few minutes of cooking, add the previously drained corn kernels. Distribute them evenly throughout the mixture.
- 6. Cook over low heat.
Cover the pot and let it cook for about 15 minutes over low heat, or until the rice has absorbed the liquid and the grains are tender. Avoid constantly lifting the lid or stirring the rice, as this can affect the cooking process and make it mushy.
When it's ready, turn off the heat and let it rest for a few minutes before serving.
You may also be interested in: Ana Casanova, Mexican food expert: "Chinese rice is prepared with day-old rice and butter"
