Arroz Amarillo Y Maiz (Yellow Rice and Corn)
2 tablespoons olive oil
1/2 cup Basic Sofrito
1 packet sazón
1/4 cup pimiento-stuffed olives (whole or chopped)
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1 bay leaf
salt and pepper to taste or Homemade Dry Adobo Seasoning
1 cup corn kernels (drained - fresh, frozen or canned)
2 cups long-grain white rice
4 cups water (or chicken broth)
Heat olive oil in pot over medium heat.
Add sofrito and lightly fry about one minute.
Add sazón, olives, bay leaf, oregano, cumin, salt and pepper.
Stir to combine ingredients.
When mixture starts to bubble, add corn and rice.
Give a good stirring to coat rice and corn with color.
Pour in water (or chicken broth) and bring to rolling boil.
Allow to boil one to two minutes, and then stir rice mixture.
Reduce heat to low and cover with tight fitting lid that will not allow steam to escape.
Do not lift lid during cooking time.
Cook on low 30 minutes.
Remove lid, fluff rice, and cover again. Turn off heat.
Let sit a few minutes before serving.
Puerto Rican Recipes