Arroz Amarillo con Maíz (Yellow Rice With Corn)
Try this simple yet tasty recipe for yellow rice and corn. It goes well with just about any meal, whether it has a Latin theme or not.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons extra virgin olive oil (or 2 tablespoons annatto/achiote oil )
- 2to 4 tablespoons sofrito (homemade or store-bought)
- 1packet sazón with annatto (omit if you are using annatto/achiote oil)
- 10pimiento-stuffed Spanish Manzanilla olives (whole or chopped)
- 1bay leaf
- Salt (to taste)
- Pepper (to taste)
- ½cup corn kernels (fresh, frozen, or canned and drained)
- 1cup rice (long-grain white)
- 4cups water (or chicken broth)
Instructions
Step 1
Gather the ingredients.Step 2
In a medium saucepan with a tight-fitting lid, heat the oil or annatto/achiote oil over medium heat until it shimmers.Step 3
Add the sofrito and sauté lightly until fragrant, about 1 to 2 minutes.Step 4
Add the sazón packet (if not using annatto oil), Spanish Manzanilla olives, bay leaf, salt, and pepper. Stir the mixture to combine the ingredients.Step 5
When the mixture starts to bubble, add the corn kernels and rice. Thoroughly stir the mixture again to coat the rice and corn with color.Step 6
Slowly pour in the water (or chicken stock ), while stirring. Bring the ingredients to a rolling boil over high heat.Step 7
Allow it to boil undisturbed for 1 to 2 minutes, then stir the rice mixture again.Step 8
Reduce the heat to low and cover with the lid. Continue to cook over low heat for 20 minutes.Step 9
Remove the lid and fluff the rice.Step 10
Then cover again, remove from the heat, and let it sit about 5 minutes more. Remove and discard the bay leaf and serve.