Yellow Rice With Corn (Arroz Amarillo Con Maiz)
Terry Pogue
Recipe By: Daisy Martinez
Published in: Daisy Cooks
1/2 cup Achiote Oil
1/2 cup Sofrito
2 cup fresh or frozen corn kernels
1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives
3 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cup long grain white rice
Homemade or canned chicken broth as needed (about 4 cups)
Heat the achiote oil in a heavy 4- to 5-quart pot with a tight- fitting
lid over medium heat. Stir in the sofrito and cook until most of the
water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper,
and bay leaves, stirring to combine. When the mixture is bubbling, add
the rice, stirring to coat and to fix the color to the rice. Pour in
enough chicken broth to cover the rice by the width of two fingers. Bring
to a boil and boil until the broth reaches the level of the rice. Stir
the rice once, reduce the heat to low, cover, and cook for 20 minutes,
without opening the pot or stirring. Gently fluff the rice up by scooping
the rice from the bottom to the top. Serve hot.
I would assume you add the corn at the same time you add the rice.
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