Green Mexican Rice with Corn
Recipe GLPR6688e4db862b9f
A vibrant, aromatic side dish featuring long-grain white rice infused with a bright green paste made from fresh spinach, cilantro, jalapeño, and garlic. Sweet corn kernels are folded in during cooking, creating a colorful and flavorful rice that pairs beautifully with any Mexican meal. Naturally vegan, gluten-free, and dairy-free.
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Ingredients
¼ cup canola oil
2 cups long-grain white rice
½ teaspoon salt, plus more to taste
3 cups water
2 cups fresh spinach leaves
½ cup fresh cilantro leaves, plus more for serving
1 jalapeño or serrano pepper
2 cloves garlic
1 cup fresh or frozen corn kernels
Directions
Add the spinach, cilantro, jalapeño, and garlic cloves to a food processor. Pulse until finely chopped, reaching an almost paste-like consistency. Set aside.
Heat the canola oil in a large pot over medium-high heat.
Add the rice to the hot oil and stir constantly for 5 to 8 minutes, until the rice begins to turn a light golden brown color and releases a nutty aroma.
Pour in the water and add the salt, corn, and the green paste mixture. Stir to combine. Increase heat to bring the liquid to a boil, then cover the pot.
Once boiling, maintain a gentle boil for 5 minutes. Stir once, then reduce heat to low, replace the cover, and simmer for 10 to 20 minutes, until the rice is tender and fluffy and has absorbed all the liquid.
Remove from heat and let rest, covered, for a few minutes. Fluff with a fork. Taste and adjust salt as needed. Serve warm, garnished with fresh cilantro leaves and lime wedges if desired.
