Green Mexican Rice with Corn

This Green Mexican Rice with Corn brings together earthy greens and sweet corn for a vibrant and comforting side dish. The blend of spinach and cilantro delivers that signature color and aroma, while fluffy rice absorbs all the fresh flavors. This recipe is a favorite in my kitchen whenever I crave something both nourishing and festive, perfect for pairing with any Mexican main.

The first time I made this for a taco night, I was amazed how quickly everyone reached for seconds. The scent alone becomes a family magnet to the kitchen and makes even simple dinners feel special.

Ingredients

• Spinach: brings the deep green color and sneaky extra nutrition Look for fresh leaves with no wilting or brown spots
• Cilantro leaves: give that signature Mexican fragrance and brightness Fresher bunches have perky leaves and thin stems
• Jalapeno or serrano pepper: offers gentle to moderate heat Choose firm glossy peppers for the biggest flavor
• Garlic: boosts savory flavor and aroma Firm bulbs with plump cloves are best
• Canola oil: allows high heat sautéing without burning You want a neutral flavor so the herbs shine
• Long grain white rice: delivers the right texture for fluffy grains Rinse well for best results less sticky
• Water: is simple but using filtered water keeps flavors super clean
• Salt: brings it all together and adjust to your taste
• Corn: adds colorful sweetness Frozen corn kernels work very well if fresh is not available

Step-by-Step Instructions

Prep the Green Paste:

Pulse spinach cilantro pepper and garlic in a food processor They should become very finely chopped until almost a paste This step makes sure their flavors infuse every grain of rice

Toast the Rice:

Heat canola oil in a large pot over medium high Place the rice in and stir constantly for five to eight minutes The goal is light golden grains This brings delicious toasted notes and keeps rice fluffy

Infuse the Flavor:

Pour in water salt corn and the green paste you made earlier Stir everything once Cover with a lid and boil for five minutes The quick boil allows the flavors to wake up and the rice to start absorbing

Simmer and Finish:

Remove the lid and stir Replace the cover then lower heat to a simmer Cook ten to twenty minutes longer until rice is soft and all water is absorbed Lift the lid occasionally to check for doneness but avoid stirring too often Fluff with a fork before serving and taste for salt

Spinach is my secret favorite ingredient My youngest once called it magic rice because of the color After making this dish for a family fiesta everyone wanted the recipe thanks to the gorgeous green and fresh flavor

Storage tips

Let the rice cool before transferring to airtight containers Refrigerated it stays fresh up to four days Reheat gently on the stove or microwave with a sprinkle of water for moisture This rice also freezes beautifully so portion leftovers and freeze up to two months

Ingredient substitutions

If you have no spinach try baby kale Leaves should be tender for smooth blending Basmati rice works well for a more fragrant result Rinse thoroughly to keep grains separate No fresh corn Use frozen or canned just drain and rinse Canned green chiles can join the paste for extra kick

Serving suggestions

Pair this with grilled chicken tacos or enchiladas For a vegetarian meal serve with refried beans and grilled veggies A squeeze of lime and extra cilantro on top really makes the flavors pop For potlucks bring this rice in a festive bowl and watch it disappear

Cultural context

Green rice or Arroz Verde is a staple at many Mexican tables Each family uses their own ratio of herbs and spice This version leans on spinach for color and nutrients Making it always reminds me of summer gatherings and laughter around a crowded table

This rice invites creativity so play with the herbs and spice Brighter greens give the best color so do not use old spinach If you savor a little extra heat pop in another pepper and enjoy the color and joy it brings to your table

Recipe Q&A

→ Can I use brown rice instead of white?

Yes, brown rice works well, but you may need to extend the simmering time and add extra water for tenderness.

→ How spicy is this dish?

The heat is mild when using one jalapeno or serrano. Adjust the amount or remove seeds for less spice.

→ What are good serving suggestions?

This green rice pairs beautifully with grilled meats, beans, or as a base for burrito bowls and tacos.

→ Can I make this ahead of time?

Absolutely, the rice reheats well. Store refrigerated and add a splash of water to re-fluff when warming.

→ Is there a substitute for cilantro?

If you don't enjoy cilantro, replace it with extra spinach or fresh parsley for a milder herb flavor.