Arroz con Maiz – Puerto Rican Style Rice with Corn

Arroz con maíz puerto rican style

On the blog’s homepage mini slide show, you may have noticed a new tag floating with the pictures of the recent posts.  Domingo Criollo is a new section I am developing to share some of my favorite Puerto Rican or Puerto Rico influenced recipes.  These recipes are easy and a great introduction to the flavors of the island.  Truth be told, you can add sofrito to many of your own favorites soups and stews and they will instantly warm up with that touch of onion, garlic, peppers, cilantro and recap that’s so distinctive to the island’s cooking.  Puerto Rican food is not spicy, but rather savory and bursting with the taste of all those delicious aromatics.

The rice cooker is one of my favorite – and space eating – kitchen appliances.  I try to use it at least once or twice a week to make white and ‘seasoned’ rices – arroces guisados.  One of my favorite tricks is to cook down some vegetables and a bit of sofrito in the rice cooker insert on the stove top.  The rice gets toasted with all the flavorful fat and aroma.  After adding chicken or vegetable stocks and stirring all the ingredients together, it’s just a matter of transferring the insert into the rice cooker machine and pressing a button.

Annatto oil gives rice its delicate yellow tint.  It’s very easy to make and keeps forever if stored in an airtight container.  In a small saucepan, warm a cup of vegetable oil with two heaping tablespoons of annatto seeds until the oil is a vibrant orange color.  In a pinch you can use half an envelope of sazón – premixed seasoning mix that contains powdered annatto and sofrito spices – but I’m not a big fan.  I keep envelopes of the ‘lite’ version without MSG in the house if I’m running low on annatto oil or have too little sofrito left.

This recipe for arroz con maíz – rice with corn – feels right at home with roast chicken, your favorite steak, and Thanksgiving turkey.  Here’s to a happy holiday if you celebrate it with your family and friends.

Arroz con Maiz
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Puerto Rican style rice with corn, on a sofrito and bacon/sausage base. A sweet and savory side dish for poultry, pork and beef.
Servings Prep Time
6side dish servings 15minutes
Cook Time
25minutes
Servings Prep Time
6side dish servings 15minutes
Cook Time
25minutes
Arroz con Maiz
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Puerto Rican style rice with corn, on a sofrito and bacon/sausage base. A sweet and savory side dish for poultry, pork and beef.
Servings Prep Time
6side dish servings 15minutes
Cook Time
25minutes
Servings Prep Time
6side dish servings 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In the rice cooker insert, warm the two tablespoons of annatto oil over medium heat. Add the bacon and sausage, and cook until they render some of their fat. Add the onion and red pepper and cook until soft for 5 to 7 minutes.
  2. Stir in the sofrito and cook until the mix becomes fragrant, about two more minutes. Add the rice and stir around the aromatics for about a minute, until well coated with the oil and fat.
  3. Add the corn kernels, chicken stock, and recao leaf or cilantro stems and stir together. Move the insert on to the rice cooker and set to cook according to the manufacturer directions (white rice setting).

Want to keep it vegetarian?  Swap the bacon or sausage for seasoned soy crumbles and the chicken stock for veggie stock.

 

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

One Response to “Arroz con Maiz – Puerto Rican Style Rice with Corn”

  1. November 26, 2014 at 1:12 pm #

    I love that you wrote this for a rice cooker (I love my rice cooker, too)!

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