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Yellow Rice with Corn

TOTAL TIME: 1 hr 5 min
Prep: 35 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 cup olive oil
  • 2 tablespoons achiote ( annatto) seeds
    • 1/2 cup Achiote Oil, recipe follows
    • 1 cup Sofrito, recipe follows
    • 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
    • 2 tablespoons kosher or fine sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • 2 bay leaves
    • 3 cups long-grain rice
    • 2 cups frozen corn kernels, defrosted
    • 5 cups chicken broth, homemade or store-bought, as needed
      • 2 medium Spanish onions, cut into large chunks
      • 3 to 4 cubanelle or Italian frying peppers
      • 16 to 20 cloves garlic, peeled
      • 1 large bunch cilantro
      • 3 to 4 ripe plum tomatoes, cored and cut into chunks
      • 1 large red bell pepper, cored seeded and cut into large chunks
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          Directions

          Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
          Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.

          Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.

          Achiote Oil:

          Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.

          Yield: about 1 cup

          Sofrito:

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          5

          Newest Ratings and Reviews

          Read all 2 reviews

          • on November 02, 2011

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            This is absolutely the best yellow rice I have ever had. It is very tasty and nicely seasoned. My go to recipe when I want to make yellow rice. You will not go wrong by making this recipe. It will get rave reviews, as mine always does. I have actually tried a number of Daisy's recipes and have bought her book. All recipes have turned out great so far.

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          • on July 16, 2011

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            This was the BEST yellow rice you can imagine eating. Along with the Chicken in Garlic Sauce, my husband and I were eating this meal, with the sounds of "ummmm", "wow", interjected in between bites. It is that good. I have made sofrito before using other recipes, but Daisy's is definitely the best. Especially since the ingredients are readily available at the grocery store. Now that I have made the sofrito, and there's plenty leftover, I will store individual servings in freezer bags as she did so that will cut the time for making this rice dish next time I make it, which will be soon! Please do yourself a favor and make this yellow rice. Oh one more thing: I was afraid to add the corn since my husband doesn't eat corn but felt it was important to the dish.....hah! his plate was cleaned, corn and all! Daisy, I love you!

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