I grew up eating rice almost every day. This grain, along with beans and tortillas, make up the most of the Mexican diet. We eat so much of it that we've found different ways to prepare it. My mom generally served it white or Mexican style with tomato broth.
On special occasions we liked to vary it a bit, for example, in September we celebrate independence, so we like to prepare white, red and green rice to resemble the Mexican flag.
During Easter, we always prepare rice to be combined with all the other dishes our family prepares for this celebration.
The recipe I share with you today has a white rice base, but its flavor changes the moment you add the poblano peppers and corn.
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