This Mexican-style rice cooks sweet corn and cilantro into a fluffy savory side.
10 min prep 18 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse and drain the rice so excess starch does not make the pilaf sticky.
Toast the onion and rice in oil for 4 minutes, keeping the grains separate.
Add the corn kernels, salt, and hot water to the pot.
Cook the rice over low heat for 14 minutes.
Remove from the heat and rest for 10 minutes so the corn softens with steam.
💡 Tip: Starting by toasting the rice helps the pilaf stay separate grain by grain.
🍽️ Serving suggestion: Serve as a hot rice pilaf with cilantro on top and lime wedges on the side.
~248
kcal calories
5
g protein
39
g carbs
8
g fat
4.4g
Sugar
2.4g
Fiber
598.7mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?