Mexican Yellow Rice w/Corn

This goes great in a burrito, or as a side dish with some re-fried beans. It’s not difficult, although it does take a little time, it’s well worth the effort.

It’s not just “rice that’s yellow”, it’s authentic Mexican Yellow Rice.

Excellent with Black Beans

Ingredients:

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

 

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

 

For the Rice
1 Tablespoon Kosher Salt
1 Teaspoon Peppercorns
1 Teaspoon Cumin Seed
1 Bay Leaf
3  Cups Medium Grain White Rice
1 Cup Corn Kernels, Frozen
4 Cups(approx) Low Sodium Chicken Broth or Stock
1 Cup Water – if needed

Equipment:

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

Preparation:

  • 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.

Cooking:

  • 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 to cover by about a half an inch,
  • Cover the pan 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 off and leave or 15 – 20 minutes. Don’t lift the lid! 
  • After 20 minutes, taste the rice and see if it’s too dry. If it is, add more chicken stock and set the burner on low until absorbed. If it’s too wet, cook a little longer.
  • 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.

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