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Mexican White Rice with Corn

Learn the foolproof steps and tips for a flawlessly fluffy and flavorful Mexican White Rice with Corn. A mouthwatering combination of onions, garlic, white rice, and golden corn come together for this delicious, classic Mexican side dish.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6
Calories: 131 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 cup long grain white rice
  • ¼ cup neutral-tasting oil
  • ¼ diced white onion
  • 1 medium garlic clove, diced
  • ½ cup whole kernel corn
  • 1 ½ cups hot water (divided, see recipe)
  • ½ cup hot chicken broth (or vegetable broth)
  • 1 teaspoon kosher salt

Instructions

    Cup of Yum
  1. In a medium saucepan (preferably nonstick), heat oil on medium heat. Add rice.
  2. Sauté for 4 minutes until it turns a translucent, milky-white color.
  3. Place a fine mesh sieve over a bowl or heat-resistant container. Pour the rice and the oil into the sieve and allow the oil to drain from the rice.
  4. Add diced onion and diced garlic to the saucepan where you cooked the rice. There will be just enough oil left in the saucepan for the onion and garlic.
  5. Sauté until soft and fragrant, about 3 minutes.
  6. Then, add the rice back in, along with 1 cup of hot water, ½ cup of broth, the corn, and the salt.
  7. Use a fork (and only a fork) to carefully stir everything together just until combined. This is the only time you want to stir during the cooking process. Too much stirring will break up the rice and make it mushy.
  8. Bring to a simmer, set heat to low and cover.
  9. After 10-12 minutes, use fork to dig a small hole in the middle of the rice until you reach the bottom. If there isn’t any water left, add ½ cup of hot water, cover. However, if there is still water, wait another minute or two to make sure the water has dried up before adding the ½ cup of water.
  10. After 5 minutes, make a small well again. If there isn’t any water, add ¼-½ cup hot water, cover.
  11. Once this water has dried up, which should take about 2-3 minutes, take the rice off the heat.
  12. Leave the pot covered and let it rest for about 10 minutes.
  13. Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.

Notes

  • Do not add all the water at once. The recipe calls for adding smaller amounts of liquid at three different times. This is the key to the fluffiness of this rice. By adding smaller amounts of liquid at a time, you have more control over the consistency and can ensure the rice ends up fluffy.
  • Do not over-stir the rice. I have specifically noted when to stir the rice, follow those steps closely. Over-mixing will cause the rice to fall apart and stick together.
  • When you do stir the rice, use a fork which helps avoid ending up with mushy rice.
  • Watch the rice closely. Since you are adding smaller amounts of liquid, you need to be sure you do not leave it unattended. As soon as the water dries up, the rice will begin to stick to the pan and burn.
  • Here's a trick to ensure your rice is seasoned properly. When you add all the ingredients plus the water the first time, use a spoon to taste the liquid. The liquid should taste just a tad salty. If it doesn't, sprinkle a small amount of additional salt and use a fork to stir it in.
  • Use canned corn, or leftover cooked corn, or frozen and thawed corn.

Nutrition Information

Serving 1 serving Calories 131kcal (7%) Carbohydrates 25.9g (9%) Protein 2.8g (6%) Fat 1.5g (2%) Saturated Fat 0.3g (2%) Sodium 455mg (19%) Potassium 92mg (3%) Fiber 0.9g (4%) Sugar 0.3g (1%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 131

% Daily Value*

Serving 1 serving
Calories 131kcal 7%
Carbohydrates 25.9g 9%
Protein 2.8g 6%
Fat 1.5g 2%
Saturated Fat 0.3g 2%
Sodium 455mg 19%
Potassium 92mg 2%
Fiber 0.9g 4%
Sugar 0.3g 1%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.