Arroz con Maíz (Yellow Rice with Corn)

Arroz con Maíz (Puerto Rican/Spanish Yellow Rice with Corn)
vegan ~ dairy-free ~ soy-free

Serves 8 to 10
Total Time: 45 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Arroz con Maíz! So, I tried to simplify this recipe for you. Since, learning to make Spanish rice can quickly feel overly complicated. This is especially true, if you have someone teaching you Arroz con Gandules off the top of their head, haha, for example. As a note to tradition, we would eat this rice back in the day with salchichas (Vienna Sausages) added in and it served with eggs. For this veganized version of Arroz con Maíz, sometimes I add in Garbanzo bean/Chickpeas, and serve with Tofu. Today, I made Pastelillos to go along with the Arroz con Maíz and served it with the bean salad. I really hope you try this humble rice recipe. Enjoy!
For the Pastelillos – you’ll find the recipe here.
For the Bean Salad – you’ll find the recipe here.
*As a note: Although rice is gluten-free, I did not mark this recipe as gluten-free since I was unable to confirm if the sazón seasoning was actually gluten-free, please double check your seasonings.

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Sofrito
1 Tbsp of Tomato Sauce or Ketchup
3 Cups White Rice, rinsed
1lb/16oz of Frozen Sweet Corn
1 1/2 Packets of Sazón (seasoning)
2 Tsp Salt
1 Tsp Adobo (seasoning)
5 Cups of Water

Directions:
-In a caldero or Dutch Oven, over high heat – add in the olive oil, sofrito, tomato sauce/ketchup and heat for about two minutes.
-Next, add in the frozen corn, rinsed rice, seasonings (sazón, salt, and adobo), and water.
-Over high heat, allow the rice to come to a boil – as it cooks the rice will absorb the water. This will take about 10 minutes for all the water to be absorbed.
-After the water has been absorbed and evaporated, gently turn or stir the rice a couple of times. Note: I remove the pot from the heat as I turn the rice. Place a large spoon into the rice and turn the spoon to flip the rice. Just a few turns will do, as you do not want to over mix the rice as it will become mushy. Smooth the top back out with the spoon before covering.
-Next, place the pot back on the stove over low heat, cover it with the lid and allow the rice to continue cooking for 10 minutes over low.
-Finally, remove the pot from the stove (with the lid on!) and leave the rice for another 10 minutes. The rice will continue cooking, which is why it is essential that you don’t remove the lid. Once the rice is ready, remove the lid and stir to serve.
-Enjoy!

Arroz con Maíz
(Puerto Rican Yellow Rice with Corn)

Recipe by Jessica Williams/ Vegan RescueCourse: Dinner, Gluten-free, SideCuisine: Puerto Rican, Puerto Rico, AmericanDifficulty: Easy

Servings

10

servings

Total time (Includes Prep Time)

45

minutes

Arroz con Maíz! Puerto Rican Yellow Rice with Corn. This is such a humble dish. This yellow rice with corn is simple and not overly complicated. You can also add Garbanzo beans/Chickpeas to your Arroz con Maíz for added protein. Enjoy!
~vegan – plant based – dairy free – soy free~

Ingredients

• 2 Tbsp Extra Virgin Olive Oil

• 2 Tbsp Sofrito

• 1 Tbsp of Tomato Sauce or Ketchup

• 3 Cups White Rice, rinsed

• 1lb (16oz) of Frozen Sweet Corn

• 1 1/2 Packets of Sazón (seasoning)

• 2 Tsp Salt

• 1 Tsp Adobo (seasoning)

• 5 Cups of Water

Directions

• -In a caldero or Dutch Oven, over high heat – add in the olive oil, sofrito, tomato sauce/ketchup and heat for about two minutes.
• -Next, add in the frozen corn, rinsed rice, seasonings (sazón, salt, and adobo), and water.
• -Over high heat, allow the rice to come to a boil – as it cooks the rice will absorb the water. This will take about 10 minutes for all the water to be absorbed.
• -After the water has been absorbed and evaporated, gently turn or stir the rice a couple of times. Note: I remove the pot from the heat as I turn the rice. Place a large spoon into the rice and turn the spoon to flip the rice. Just a few turns will do, as you do not want to over mix the rice as it will become mushy. Smooth the top back out with the spoon before covering.
• -Next, place the pot back on the stove over low heat, cover it with the lid and allow the rice to continue cooking for 10 minutes over low.
• -Finally, remove the pot from the stove (with the lid on!) and leave the rice for another 10 minutes. The rice will continue cooking, which is why it is essential that you don’t remove the lid. Once the rice is ready, remove the lid and stir to serve.
• -Enjoy!

Recipe Video