Mexican White Rice With Corn
This is the everyday rice of my childhood, soft and white and studded with sweet corn, the gentle partner to all the bold, spicy dishes around it. My mom kept a pot going so often that the smell of rice steaming is tied, in my memory, to simply being home. With both my parents working long restaurant hours, a dependable side like this was the quiet backbone of our dinners. I make it the same way now. It is humble and easy and it makes any plate feel complete, a soft landing spot for whatever else is on the table.
This buttery Mexican-style rice is pan-toasted for extra flavor and simmered with sweet corn, onion, garlic, and bouillon for a comforting, savory side dish. It's an easy one-pan recipe that's perfect for pairing with tacos, grilled meats, or your favorite Mexican mains.
Ingredients
- 2 tablespoon butter
- ¼ white onion chopped
- 2 garlic cloves minced
- 2 cups Jasmine rice
- 4 cups hot water
- 2 teaspoon chicken bouillon
- 1 teaspoon garlic salt
- 1 can corn drained
Instructions
- Melt the butterIn a large, deep pan or skillet with a lid, melt 2 tablespoons of butter over medium heat. Let it fully melt and begin to slightly bubble — this adds flavor right from the start
- Toast the riceAdd the 2 cups of Jasmine rice to the pan and stir constantly. Fry the rice for 5–7 minutes, or until it becomes lightly golden and aromatic. This toasting step enhances the texture and nutty flavor of the rice.
- Sauté aromaticsOnce the rice is golden, add the finely chopped onion and minced garlic. Continue cooking for 2–3 minutes, stirring often, until the onion turns translucent and the garlic is fragrant but not browned.
- Add corn Stir in the drained can of corn and mix thoroughly so the kernels are evenly distributed throughout the rice mixture.
- Add liquids and seasoningCarefully pour in the 4 cups of hot water. Immediately add 2 teaspoons of chicken bouillon and 1 teaspoon of garlic salt. Stir everything together to dissolve the bouillon and evenly distribute the seasonings.
- Simmer and cookBring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes without lifting the lid. This is key to allowing the rice to cook properly and absorb all the flavor.
- Steam off-heatAfter 15 minutes, turn off the heat completely but leave the lid on. Let the rice sit and steam undisturbed for 10 more minutes. This step ensures every grain is fluffy and fully cooked.
- Fluff and serveRemove the lid and gently fluff the rice with a fork. This helps separate the grains and gives the dish that perfect, light texture. Serve warm and enjoy!