Yellow Rice with Corn
Fluffy and delicious yellow rice with corn made in a Puerto Rican style.
Servings: 6
Calories: 308kcal
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 308kcal | Carbohydrates: 58g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.02mg | Sodium: 319mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
