Arroz Amarillo y Maiz (Yellow Rice With Corn)

Yellow Rice
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Ratings (51)
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
297 Calories
10g Fat
44g Carbs
7g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 297
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 591mg 26%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 8%
Protein 7g
Calcium 38mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 the 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.

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.

Ingredients

  • 2 tablespoons extra virgin olive oil (or 2 tablespoons annatto/achiote oil)
  • 2 to 4 tablespoons homemade Puerto Rican Sofrito
  • 1 packet sazón with annatto (omit if you are using annatto/achiote oil)
  • 10 pimiento-stuffed Spanish Manzanilla olives (whole or chopped)
  • 1 bay laurel leaf
  • Salt and pepper to taste
  • 1/2 cup corn kernels (Drained fresh, frozen, or canned)
  • 1 cup long-grain white rice

Steps to Make It

  1. 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.

  2. Add the sazón packet (if using), Spanish Manzanilla olives, bay laurel leaf, salt, and pepper. Stir the mixture to combine the ingredients.

  3. 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.

  4. Slowly pour in the water (or chicken stock), stirring as you do so. Bring the ingredients to a rolling boil. Allow it to boil for 1 to 2 minutes, and then stir the rice mixture again.

  5. Reduce the heat to low and cover with a tight fitting lid that will not allow steam to escape. Do not lift the lid during the cooking time. You want to keep the steam in there to cook the rice.

  6. Continue to cook over low heat for 30 minutes.

  7. Remove the lid and fluff the rice. Then cover again, remove from the heat, and let it sit a few minutes more before serving. 

Serve hot. 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!