Mexican White Rice

I got the idea for this recipe at allrecipes.com.  I made it the other day to go with tacos using up the meat from fiesta meat bowl (which I just realized I haven't posted.  Guess that will be one of my next few posts.)  Anyway, loved the rice.  I wish I would have made more.  I changed a bit from the original - a bit more veggies and chicken stock rather than water and bouillon.  If making this again, I would omit the Tablespoon of oil and saute everything in the butter rather than melting the butter in later.

Ingredients

• 1 Tablespoon oil
• 1/2 cup corn (I just used frozen)
• 1 poblano pepper, seeded, deveined and chopped
• 1/2 cup chopped onion
• 1 carrot, chopped fine
• 1/4 cup peas (I used frozen)
• 1 clove garlic (I may have used 2)
• 1 cup milk
• 1 cup chicken stock
• 1 cup rice
• 2 tablespoons butter

Directions

Saute corn in oil (next time use the butter.)  Add the other veggies and continue cooking for another 5 minutes.  Add the rice and coat with any butter left in the pan.  Add milk and chicken stock.  Bring to a boil.  Reduce heat, cover and cook for 20 minutes.  (Mine burned to the bottom, so I would probably add a bit more liquid or check it a bit earlier.)