Mexican White Rice

• 1 tablespoon vegetable oil
• 1/2 cup fresh corn kernels
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• 1/2 onion, chopped
• 1/4 cup drained canned peas
• 1 clove garlic, minced
• 1/4 cup minced carrot
• 1 cup water
• 1 cup milk
• 2 tablespoons butter
• 1 cup white rice, rinsed and drained
• 1 tablespoon chicken bouillon granules

1. Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

vegetable oil, fresh corn kernels, pepper, onion, peas, clove garlic, carrot, water, milk, butter, white rice, chicken bouillon granules

Taken from www.allrecipes.com/recipe/213706/mexican-white-rice/ (may not work)