This is an easy Puerto Rican Yellow rice with corn recipe made with the classic Caribbean flavors with a healthy dose of corn. It is a fluffy and delicious.
In Puerto Rican cuisine we love rice and have many rice recipes. One of them is the Puerto Rican Yellow rice with corn or as we call it Arroz con maiz.
You may think all yellow rice tastes the same since it is all made with the same base of flavors but not really.
Remember that most of the ingredients needed for this recipe you can find in big-brand supermarkets, in Latin grocery stores, or the recipe here in the blog.
- Oil- I used 2 tablespoons of vegetable oil. I sometimes use achiote oil when I don’t have any sazon to add that yellow color or just to add the achiote flavor. You can use your preferred cooking oil instead.
- Tomato sauce- I always use tomato sauce but tomato paste works just as well, you just have to use half of the sauce needed. I tend to use the goya tomato sauce because I like the quality but any brand will do. Goya tomato paste is also really good.
- Sofrito- I added 2 tablespoons of sofrito. You can use any variation of sofrito you find because they all have the same base which is onions, garlic, recao, and peppers that contribute to that distinct Caribbean flavor.
- Seasonings- I used adobo which is an all-purpose seasoning and sazon for flavor and color. You can substitute adobo for salt, you just have to use half of the quantity. Make sure to taste your water to make sure it has enough seasoning.
- Chicken bouillon- I used 1 cube of knorr chicken bouillon but you can also use its powder form.
- Corn- I used an 8-ounce can of whole yellow kernel but frozen works well also. You can add more if you like. If you like to add a touch of sweetness then use white corn instead which is slightly sweet and very delicious.
- Water- I use water because I used a chicken bouillon cube but you can substitute it for chicken, vegetable, or beef stock.
- Rice- I used 2 cups of white medium-grain which is the more commonly used in Puerto Rican rice dishes. I use the Arroz Rico brand but is just a preference, any brand will do.
How to make it
- Step 1: In a pot add all of your ingredients over high heat and cook for 2 minutes. Stir while cooking to make sure nothing burns. The purpose of this step is to saute all the ingredients to enhance their flavor.
- Step 2: Add water, stir everything around, and let the water come to a boil which should take about 6 minutes. If you want to make this step go faster, add hot water and it will boil faster.
📓 Note: While I used a caldero, which is the pot traditionally used to make Puerto Rican rice you can use any pot you have in hand as long as it has a lid like a Dutch oven or even a non-stick pan. A caldero will make pegao (crispy rice at the bottom).
- Step 3: Rinse the rice if you like to do so. Once the water is boiling, add the rice, stir, and cover.
- Step 4: Once most of the water has evaporated which takes about 10 minutes, stir, cover, and finish cooking for 20 minutes.
- You can make this rice vegetarian by using substituting chicken bouillon for vegetable bouillon.
- Make sure your pot is big enough so that when the water boils nothing spills over.
- You can make different variations by adding more vegetables like in my arroz a la jardinera and add peas, carrots, olives, or green beans.
- A variation I like is adding meat. You can add pieces of ham steak, Vienna sausages, or even chorizo.
Store in an airtight container or freezer bag for up to 3 days in your fridge and up to 3 months in the freezer.
Frequently asked questions
Yes, you can use fresh corn.
This recipe is made on the stovetop but can be used to be made in a rice cooker. Just follow the white rice instructions. The only disadvantage to this method is that you won’t make any pegao.
More Delicious Sides
💬 Did you make this Puerto Rican Yellow Rice with Corn Recipe? Please leave a star rating, comment, or question below. I read all the comments and appreciate all the feedback. Thank You!
Yellow Rice with Corn
- 2 tablespoons oil
- 2 tablespoons sofrito
- 2 tablespoons tomato sauce
- 1 cube chicken bouillon
- 1 ½ teaspoons sazon or 1 packet
- 1 teaspoon adobo
- 8 ounces corn
- 3 cups water
- 2 cups medium grain rice
- In a big pot over high heat add the oil, sofrito, tomato sauce, bouillon adobo, and corn. Saute for 2 minutes while stirring.
- Add the water and wait for it to boil. Once the water starts boiling, add the rice. Stir and cover. Cook the rice for 10 minutes so most of the liquid can evaporate.
- Now fluff your rice by stirring and scraping the sides. Cover the rice and finish cooking the rice for 20 minutes on medium heat. Serve and enjoy!
- I used a caldero to make this recipe but you can use any pan as long as you have a tight-fitting lid. Just make sure your pot is large enough to fit all the water and rice.
- You can use fresh, canned, or frozen corn in this recipe.
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