Spanish Arroz con Maiz Rice with Corn Recipe
3 tablespoons oil
2-4 tablespoons homemade Puerto Rican sofrito (see my sofrito recipe)
2 tablespoons sazón spice
10-12 pimiento stuffed Spanish Manzanilla olives
1 bay leaf
Salt/pepper to taste
1 cup corn kernels (drained you can use fresh or frozen)
2 cups long grain white rice
2 cups of water
1 chicken cube
1/2 cup corn water from can
Heat the oil in a pot over medium heat. Add the sofrito and saute lightly until fragrant about 3 minutes. Add the sazón spices, bay leaf and splash water. Now add spanish manzanilla olives, salt/pepper and stir the mixture to combine the ingredients with water. Add chicken cube and wait until mixture starts to bubble and add the rice.
Cook for 5 minutes and then add corn kernel and water. Let it boil and then reduce the heat to low and cover with a tight fitting lid that will not allow steam to escape. No peaking. Do not lift the lid during the cooking time. You want to keep the steam in there to cook the rice. Continue to cook over low heat for 30 minutes.
Remove the lid and fluff the rice and let it sit for few minutes before serving. Serve hot with salad.
Recipe courtesy by Gratify Cooking
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