Mexican White Rice

Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender about 5 minutes. Stir the poblano pepper onion peas garlic and carrot into the corn; cook and stir another 5 minutes.

Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan reduce heat to medium-low and simmer the mixture until all the liquid is absorbed and the rice is tender about 20 minutes.