Mexican White Rice

1 tablespoon vegetable oil

½ cup fresh corn kernels

1 fresh poblano chile pepper - seeded, deveined, and chopped

½ onion, chopped

¼ cup drained canned peas

1 clove garlic, minced

¼ cup minced carrot

1 cup water

1 cup milk

2 tablespoons butter

1 cup white rice, rinsed and drained

1 tablespoon chicken bouillon granules

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.