YELLOW RICE WITH CORN
A quick and easy fluffy yellow rice recipe that may be served as a side or an entree. Enjoy this any day of the week.
Provided by Julie Maestre
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes.
- Stir in the garlic and cook until fragrant. Add the sazon, tomato sauce, bay leaf, cumin, oregano, vino seco, salt, and corn. Cook for 1 minute.
- Add the rice and cook for 1 minute. Add the water and let it come to a boil. Once it comes to a boil, cover, reduce the heat to medium-low and cook for 20 minutes or until the rice is fully cooked through.
Nutrition Facts : Calories 263 kcal, Carbohydrate 58 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
YELLOW RICE
Provided by Emeril Lagasse
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
- Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
BLACK BEANS, CORN, AND YELLOW RICE
I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.
Provided by tahoegirl
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g
YELLOW RICE WITH CORN
Steps:
- 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.
- 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.
- 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.
ARROZ AMARILLO CON MAíZ (YELLOW RICE WITH CORN)
Steps:
- Gather the ingredients.
- In a medium saucepan with a tight-fitting lid, heat the oil or annatto/achiote oil over medium heat until it shimmers.
- Add the sofrito and sauté lightly until fragrant, about 1 to 2 minutes.
- Add the sazón packet (if not using annatto oil), Spanish Manzanilla olives, bay leaf, salt, and pepper. Stir the mixture to combine the ingredients.
- When the mixture starts to bubble, add the corn kernels and rice. Thoroughly stir the mixture again to coat the rice and corn with color.
- Slowly pour in the water (or chicken stock ), while stirring. Bring the ingredients to a rolling boil over high heat.
- Allow it to boil undisturbed for 1 to 2 minutes, then stir the rice mixture again.
- Reduce the heat to low and cover with the lid. Continue to cook over low heat for 20 minutes.
- Remove the lid and fluff the rice.
- Then cover again, remove from the heat, and let it sit about 5 minutes more. Remove and discard the bay leaf and serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 379 mg, Sugar 1 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
YELLOW RICE WITH CORN
A popular recipe among my family, I make it a lot. It's become my favorite side dish to serve with Sue L's recipe #36634. But this rice is delicious with any kind of meat and veggies. The Goya seasoning will be found in the international or hispanic isle of your local supermarket, it's a small orange box that reads "Sazon Goya con culantro y achiote", it adds flavor and color.
Provided by Kitty Kat Cook
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-large pot over maximum heat, heat the oil. Add the entire can of corn, being careful with any oil splatters. Add all the contents from 1 envelope of the seasoning; stir. Allow it to cook for 1 minute.
- Add the rice and stir until evenly coated with the color from the seasoning. Add the water and salt and bring to a boil. When it comes to a boil, cover the pot with its lid and turn the heat to its lowest.
- Allow it to cook covered for 15 minutes Do not open the lid, letting the steam escape will delay the cooking time and may even undercook the rice.
- Carefully uncover after 15 mins and you'll see most of the corn will be on top, give it a good stir from bottom to top. Cover again and let it cook for 15 more minutes Turn off, serve and enjoy.
- Tip: If I have an open can of achiote chiles in adobo sauce, I put a tspn of adobo sauce in the seasoning as well. It makes it a bit spicy.
Nutrition Facts : Calories 536.5, Fat 12.4, SaturatedFat 1.9, Sodium 1984.1, Carbohydrate 98.6, Fiber 4.2, Sugar 4.1, Protein 10.1
BRAZILIAN YELLOW RICE
This dish is a staple that was brought to Brazil in the 1500s by Portuguese colonizers. Saffron was originally used to season and color the rice, but turmeric became more popular due to its greater abundance and lower price. This version is based on a college friend's recipe. Her family in Brazil usually served it alongside black beans stewed with similar ingredients to compliment the flavor and make a complete meal. For special occasions, they added chicken, peppers and peas, transforming the rice into a popular dish called galinhada.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
- Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
- Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.
CORN AND RICE
This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.
Provided by Kristal
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 92 g, Cholesterol 2 mg, Fat 2.8 g, Fiber 4.7 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1119.7 mg, Sugar 6.6 g
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