|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 4mg||19%|
|*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.
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 premade 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.
Click Play to See This Arroz Amarillo y Maiz (Yellow Rice With Corn) Recipe Come Together
“I absolutely loved this rice. I would have been happy to eat this as a main dish with nothing else but a salad. The corn made it extra-tasty and lent the rice a bit of texture. I used chicken broth instead of water and doubled the number of olives because everyone in my family fights over them." —Diana Andrews
2 tablespoons extra-virgin olive oil, or annatto/achiote oil
2 to 4 tablespoons sofrito, homemade or store-bought
1 packet sazón with annatto seasoning, optional, omit if you are using annatto/achiote oil
10 pimiento-stuffed Spanish Manzanilla olives, whole or coarsely chopped
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup corn kernels, fresh, defrosted frozen, or canned and drained
1 cup long-grain white rice
2 cups water, or chicken broth
Gather the ingredients.
In a medium saucepan with a tight-fitting lid, heat the oil or annatto/achiote oil over medium heat until it shimmers.
Add the sofrito and sauté lightly until fragrant, about 1 to 2 minutes.
Add the sazón packet (if not using annatto oil), 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 over high heat.
Allow it to boil undisturbed for 1 to 2 minutes, then stir the rice mixture again.
Reduce the heat to low and cover with the lid. Continue to cook over low heat for 20 minutes.
Remove the lid and fluff the rice.
Then cover again, remove from the heat, and let it sit about 5 minutes more. Remove and discard the bay leaf and serve.
Use any leftovers as a tasty side, burrito stuffing, or eat as is.
How to Store
If there are any leftovers, store the rice in a sealed airtight container in the refrigerator for up to four days.