Yellow Rice with Corn
Prep: 35 min | Cook: 30 min | Servings: 6
Recipe courtesy Daisy Martinez. Uses Achiote Oil and Sofrito (their own recipes).
Ingredients
- 1/2 cup Achiote oil
- 1 cup Sofrito
- 1/4 cup Alcaparrado, or coarsely chopped pimiento-stuffed olives
- 2 tbsp Kosher salt, or fine sea salt
- 1 tsp Black pepper, ground
- 1 tsp Ground cumin
- 2 Bay leaf
- 3 cup Long grain rice
- 2 cup Corn, frozen kernels, defrosted
- 5 cup Chicken broth, homemade or store-bought, as needed
Directions
- Heat the achiote oil in a heavy 4- to 5-quart pot with a tight lid over medium-high heat. Stir in the sofrito and alcaparrado and cook until the liquid evaporates and it sizzles. Season with the salt, pepper and cumin and add the bay leaves.
- Raise to high, add the rice and corn and stir until coated and the grains turn chalky, about 3 minutes.
- Add broth to cover by 1 inch, bring to a boil and cook until the broth is level with the rice. Lower to very low, stir once thoroughly, cover and cook until tender with a little bite, about 20 minutes. Fluff with a fork.