|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yellow rice is served in virtually every Latin culture and there are so many ways to enjoy it. It can be served plain, with beans, diced ham, corn kernels, or other vegetables or additions. Many times saffron is used in place of annatto to create a distinctive yellow color. This is a simple and tasty recipe for yellow rice and corn. It goes well with just about any meal, whether it's Latin-themed or not.
Click Play to See This Arroz Amarillo y Maiz (Yellow Rice With Corn) Recipe Come Together
If you are using annatto/achiote oil for the coloring agent, the sazón packet is not necessary. If you forget and use it anyway, the dish won't be ruined, but it may turn out orange instead of yellow. You can use pre-made commercial sofrito, but nothing beats the taste of homemade sofrito.
The secret to soft fluffy rice is to keep the lid on during cooking. The trapped steam in the closed pot cooks the rice perfectly. Every time you lift the lid, you let the steam out and lower the cooking temperature inside the pot.
- 2 tablespoons extra virgin olive oil (or 2 tablespoons annatto/achiote oil)
- 2 to 4 tablespoons sofrito (homemade or store-bought)
- 1 packet sazón with annatto (omit if you are using annatto/achiote oil)
- 10 pimiento-stuffed Spanish Manzanilla olives (whole or chopped)
- 1 bay leaf
- Salt (to taste)
- Pepper (to taste)
- 1/2 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup rice (long-grain white)
- 4 cups water (or chicken broth)
Gather the ingredients.
Heat the extra virgin olive oil (or annatto/achiote oil if using) in a pot over medium heat.
When hot enough, add the sofrito and saute lightly until fragrant, about 1 or 2 minutes.
Add the sazón packet (if using), Spanish Manzanilla olives, bay leaf, salt, and pepper.
Stir the mixture to combine the ingredients.
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.
Slowly pour in the water (or chicken stock), while stirring.
Bring the ingredients to a rolling boil.
Allow it to boil for 1 to 2 minutes, then stir the rice mixture again.
Reduce the heat to low and cover with a tight-fitting lid. Continue to cook over low heat for 30 minutes.
Remove the lid and fluff the rice.
Then cover again, remove from the heat, and let it sit a few minutes more before serving.
- If there are any leftover, store the rice in a sealed container in the refrigerator.
- Use the leftovers as a tasty side, burrito stuffing, or eat as is!