Corn and Green Chile Rice
Elevate your side dish game with this vibrant and flavorful Corn and Green Chile Rice! This easy-to-make recipe combines fluffy long-grain white rice with sweet corn kernels, smoky diced green chiles, and aromatic garlic, all brought together with a touch of cumin for a subtle, earthy kick. Whether cooked with water or a savory chicken or vegetable broth, this dish is perfectly seasoned to deliver bold, Southwest-inspired flavors in every bite. Finished with fresh cilantro and a squeeze of lime for a burst of freshness, it pairs beautifully with grilled meats, tacos, or even as a standalone vegetarian delight. Ready in just 35 minutes and customizable with pantry-friendly ingredients, this dish is a crowd-pleasing favorite that’s perfect for weeknight dinners or festive gatherings.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons unsalted butter
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 4-ounce can diced green chiles (canned or roasted)
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 2 cups chicken or vegetable broth (optional, for added flavor instead of water)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
In a medium saucepan, bring the 2 cups of water (or chicken/vegetable broth, if using) to a boil.
Stir in the rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat a large skillet over medium heat and melt the butter.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
Stir in the corn kernels, diced green chiles, ground cumin, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the corn is heated through and well coated with the seasonings.
Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the corn mixture.
Gently stir to combine the rice with the corn and green chile mixture. Taste and adjust seasoning with additional salt and pepper, if needed.
Remove from heat and garnish with chopped fresh cilantro, if desired.
Serve warm with lime wedges on the side for an optional zesty squeeze of flavor.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
