Daisy's Yellow Rice with Corn
Vivian
ingredients
- 1/2 cup Achiote Oil (see notes)
- 1/2 Cup Sofrito
- 2 Cups frozen corn kernels
- 1/2 cup Coarsley chopped spanish olives
- Salt to Taste
- 1 teaspoon Ground Cumin
- 1 teaspon ground black pepper
- 2 bay leaves
- 3 cups long grain white rice
- 4-5 cups chicken broth
directions
- 1
Heat Achiote Oil in a heavy 5 quart pot with a tight fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the olives, salt, cumin, pepper & bay leaves, stirring to combine. When the mixture is bubbling ad the rice. Stirring to coat all of the rice. Pour in enough chicken stock to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.
- 2
Add corn kernels, stir the rice once, reduce the heat to low, cover and cook for 20 minutes without opening the lid or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top.
notes
Achiote oil: 1 cup olive oil 2 tablespoons achiote (annatto) seeds. Put seeds in oil, put on low until oil starts to bubble slighty, remove from heat
Source: Vivian
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