Buttery rice with poblano, carrots, and corn (Arroz blanca con mantequilla) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 50) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-cooked pork with roasted tomatoes and guajillos (Morisqueta Michoacana); Jumbo lump crabmeat in a garlic cream sauce with crushed red chiles (Jaibas enchilpayadas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ldebuys on May 01, 2026

    I omitted poblano and swapped peas for the corn, but it was very good!

  • dmdmdmmm on February 18, 2026

    I made this recipe to eat with the Morisqueta and its nice. Easy to make too!

  • Nrnarayan on August 01, 2025

    I wanted to like this because of all the veggies, but it was really just only OK. Not worth the amount of butter you're consuming

  • ellwell on June 24, 2024

    I thought this was really bland. I probably should have added some salt to it before serving.

  • lizbot2000 on July 05, 2023

    SO good. Goes with everything. Buttery and a little crunchy. Makes a ton. Kid friendly. Not too time-consuming to prep. Basically a near perfect recipe.

  • Stephenn31 on March 24, 2023

    Easy and deliciously buttery. A great way to add some extra veggies instead of just white rice or arroz rojo

  • averythingcooks on November 09, 2022

    I served this with his pork braised in tomatoes & guajillos (morisqueta michoacana) and it is buttery with lots of flavour as promised. As I love my Pampered Chef rice cooker, I prepped the butter & veg 1st then transferred this mix to the cooker and I adjusted the broth amount to the needed broth:rice ratio of 2:1. I stirred some black beans into the finished rice and we had a delicious dinner. One note to myself is that 1/4 of this recipe is lots of rice for the 2 of us.

  • bwhip on July 11, 2022

    Lovely rice dish, full of chopped vegetables, and nicely buttery. The perfect accompaniment to the Morisqueta Michoacana, from the same cookbook. A delicious, authentic Mexican dinner.

  • bernalgirl on July 10, 2022

    I made this to the recipe except I didn’t have corn and it was fantastic with grilled fish and the Serrano and tomato salsa. Fair warning: I used a purple carrot, which turned the whole dish purple. Your call if that’s a bug or a feature.

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