Arroz Amarillo con Maíz (Yellow Rice With Corn)

Arroz Amarillo con Maíz (Yellow Rice With Corn)

The Spruce / Maxwell Cozzi

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
297 Calories
10g Fat
44g Carbs
7g Protein
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Nutrition Facts
Servings: 4
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 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)

Steps to Make It

  1. Gather the ingredients.

    Arroz Amarillo con Maíz (Yellow Rice With Corn) ingredients

    The Spruce / Maxwell Cozzi

  2. Heat the extra virgin olive oil (or annatto/achiote oil if using) in a pot over medium heat.

    pot with oil

    The Spruce / Maxwell Cozzi

  3. When hot enough, add the sofrito and saute lightly until fragrant, about 1 or 2 minutes.

    sofrito in a pot

    The Spruce / Maxwell Cozzi

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

    Add the sazón packet, Spanish Manzanilla olives, bay leaf, salt, and pepper to the sofrito in the pot

    The Spruce / Maxwell Cozzi

  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.

    corn mixed in with other ingredients in pot

    The Spruce / Maxwell Cozzi

  6. Slowly pour in the water (or chicken stock), while stirring. Bring the ingredients to a rolling boil.

    bowl of water being poured into pot while wooden spoon stirs to mix with other ingredients

    The Spruce / Maxwell Cozzi

  7. Allow it to boil for 1 to 2 minutes, then stir the rice mixture again.

    rice and water mixture being stirred with wooden spoon

    The Spruce / Maxwell Cozzi

  8. Reduce the heat to low and cover with a tight-fitting lid. Continue to cook over low heat for 30 minutes.

    pot full of rice covered with lid

    The Spruce / Maxwell Cozzi

  9. Remove the lid and fluff the rice.

    cooked rice in pot

    The Spruce / Maxwell Cozzi

  10. Then cover again, remove from the heat, and let it sit a few minutes more before serving. 

    rice in pot, with lid on, off of heat on counter

    The Spruce / Maxwell Cozzi


  • 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!