Mexican Rice with Corn

4.5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 125.3
  • Total Fat: 4.5 g
  • Cholesterol: 0.6 mg
  • Sodium: 462.5 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Mexican Rice with Corn calories by ingredient

Number of Servings: 8


    2 cups white long grain rice, uncooked
    1 TB Light Butter
    2 TB olive oil or vegetable oil
    1/2 cup white onion, chopped
    1 cup frozen yellow corn kernals
    1 can (14.5 oz) diced tomatoes
    3 cloes garlic, finely chopped
    1 ts salt
    2 TB fresh cilantro, chopped
    2 cups water


In a large non-stick skillet (preferably cast iron), heat oil and butter.

Add rice and saute until rice is a nice toasty color and all butter/oil is absorbed (rice will smell sort of like popcorn). Stir this quite often so the rice does not burn.

Add onions, garlic, diced tomatoes, frozen corn, and water.

Bring to a boil, stirring occassionally. Cover tightly and reduce heat to a simmer. Simmer for 20 minutes or until rice is tender and fluffy.

Stir to fluff, sprinkle cilantro on top, and serve.

Note: You could add diced carrots and frozen peas to this as well.

Number of Servings: 8

Recipe submitted by SparkPeople user COREYLOVE.

Member Ratings For This Recipe

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    Great flavor. I think the flavor was a little more intense the second day. I might have put in a little extra garlic. One thing to note: it calls for a tsp of salt, but doesn't mention actually adding it in the directions. I added it when I added the water. - 6/4/11

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    Needed more flavor. - 10/19/09

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    Very very good!!! Made it with some healthy enchiladas for my in-laws at lunch and it was awesome! Made a lot so there's lots of leftovers for another day! Thanks for sharing! - 3/29/09

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    My non-dieting friends enjoyed this recipe too.I added 1/2 c of green bell peppers and 1/2 c of red bell peppers to add more flavor and it was the bomb!!! - 10/30/08

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    Very Good
    Tasted wonderful! - 9/11/07