Mexican Yellow Rice w/Corn

It’s great in a burrito, or as a side dish with some re-fried beans. It’s not just “rice that’s yellow” it’s authentic Mexican Yellow Rice with Corn and is absolutely packed with tons of flavor.

The pan always comes back empty and I’ve never had leftovers when serving this.


For the Sofrito
1/2 Medium Onion
1 Cubanelle Pepper
1/2 Head Garlic, peeled, hard ends removed
1/4 Bunch Cilantro
1 Plum Tomato
1 Red Bell Pepper


For the Achiote Oil
1/2 Cup Olive Oil
1 Tablespoon Achiote (Annato) Seeds


For the Rice
10 Grams Kosher Salt (about 3/4 T of Morton’s Kosher Salt)
1 Teaspoon Peppercorns
1 Teaspoon Cumin Seed
1 Bay Leaf
3  Cups Medium Grain White Rice
1 Pound Bag Corn Kernels, Frozen
4 Cups(approx) Low Sodium Chicken Broth or Stock
1 Cup Water – if needed


  • A large pan with a tight fitting glass lid
  • Spice grinder or mortar and pestle


  • Sofrito:
    • Place the Onion, Cubanelle Pepper, Garlic, Cilantro, Tomato and Red Bell Pepper in a food processor and pulse until almost smooth.
  • Spices
    • Put the salt, cumin seeds, bay leaf, and peppercorns in a spice grinder and grind to a powder.
  • Achiote Oil:
    • Add the olive oil and achiote seeds to a pan and heat on medium until sizzling. Remove from heat and let cool until sizzling stops. Remove the achiote seeds and discard them.


  • Put the pan back on the heat, set to medium-high and add the sofrito.
  • Cook and stir until all the water is gone and the sofrito is sizzling. You can tell by looking at the liquid. Initially there will be oil droplets floating in water, when it’s ready, there won’t be any water, only oil.
  • Add the ground spices.
  • Add the rice rice and cook and stir until the rice looks chalky.
  • Add corn and stir.
  • Add the chicken stock and a little water if necessary.
  • Cover the pan with a glass lid and bring to a boil on medium-high heat.
  • Once it boils, reduce the heat to a simmer. Watch the rice. When you can no longer see any water, turn the heat to “low”.
  • Don’t lift the lid! 
  • After 15 minutes, taste the rice and see if it’s too dry. If it is, add more water and leave the burner on low until absorbed. If it’s too wet, cook a little longer.
  • Once there’s no liquid left, leave on low to medium-low until a yummy coating of toasted, browned rice has formed on the bottom of the pan.

Adapted from Daisy Martinez’s recipe.