Corn and Poblano Mexican Rice

Corn and Poblano Mexican Rice

  • Servings: 4
  • Total Time:

Not a tomato fan? Not to worry! Basmati Rice can find a place on your plate on taco night with this delicious and simple corn and poblano pepper recipe instead. A garnishing of cotija chese or queso fresco adds a creamy, tangy kick.


  • 1½ cups Royal Basmati Rice
  • 1 tablespoon olive oil
  • 1 cup fresh or frozen corn kernels
  • 1 poblano pepper, seeded and diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • ½ cup thinly sliced green onion
  • ¼ cup finely chopped cilantro
  • 1 tablespoon lime juice
  • ¾ teaspoon fine sea salt
  • Crumbled queso fresco or cotija, for serving


  1. In a medium saucepan combine rice and 2 cups water. Bring to a boil, cover, and reduce the heat to simmer until tender, about 20 minutes.
  2. In a medium skillet, heat oil over medium. Add corn, poblano, garlic, and cumin and cook, stirring, until softened, 6-8 minutes.
  3. Stir sautéed vegetables, green onion, cilantro, lime juice, and salt into rice. Garnish with cheese.