Serves: 4
Total Calories: 199

1 tablespoon vegetable oil
1 cup long-grain white rice
2 cups hot tap water
2 ears medium fresh corn
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon ground cumin

1. Heat the oil in a 2-quart wide saucepan or deep skillet. When the oil shimmers, add the rice and cook, stirring, until the rice is opaque and starts to change color, but doesn't brown, about 5 minutes. Add the liquid all at once, stir and bring to a boil.

2. Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.

3. Remove the pan from the heat and let the rice stand 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork and serve. If not, cover and let stand 5 more minutes.

4. Meanwhile, cook the corn in a large pot of boiling water, 5 minutes. Cool under cold running water. Cut off the kernels and discard the cobs. Add the corn kernels, butter, salt, and cumin to the rice. Mix gently and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 199
Calories from Fat: 59

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans