This recipe was one I sort of created on the spot one day when I had a gathering to attend and not many items on hand to make. Its a quick and easy dish to make.
- 1 Can of whole kernel corn
- 1 Can of chopped green chilies (about a 6 oz. or 8 oz.)
- 2 Cups of white rice
- Olive Oil
- Garlic powder
- Onion powder
- 4 cups of water
In a skillet or pan, coat the bottom with your olive oil (you can substitute with vegetable oil as well). Once the oil heats up, add your 2 cups of white rice. Let the rice get a light brown color as if you were making Spanish rice.
Once the rice is toasted add your green chilies and drained corn into the pan. Stir to incorporate the ingredients together. Add your 4 cups of water to the pan. Stir and let it come to a boil. Once this dish comes to a boil reduce heat and add your seasonings.
Start by adding a teaspoon of each seasoning, mix and taste the liquid. This would be the time to add additional seasoning before you put the lid on the dish to simmer until the rice is done.
This dish usually takes about fifteen minutes to make. The rice should not be crunchy and it shouldn’t be soggy. You want it to be the texture of a Spanish rice dish.
This is a great side dish for fajitas, enchiladas, or any meat dish. This makes about six nice size portions.