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Once my brother went to a Latin food restaurant in New York and asked for a very popular dish in our island in the Caribbean. The name of this dish he asked for is “Yellow rice with corn”. My brother was very surprised and disappointed when the waiter brought his food. He brought him a dish of yellow rice with corn on the top. It was not cooked together. Of course, my brother did not eat it and he never return to this restaurant.

Here is my recipe of this dish called “Yellow rice with corn”. It is my brother’s favorite dish. I hope you like it too.

Ingredients

• Two cups of Goya rice (medium grain)
• One can of corn (15 oz.)
• Three and half cups of water
• Two spoons of Sofrito Goya
• One spoon of olive oil
• Two teaspoon of salt
• Half teaspoon of pepper
• One teaspoon or packet of Goya Chicken bouillon powdered
• One teaspoon or packet of Sazon Goya
• Half teaspoon of oregano

Note: You can find the Goya products in the ethnic food section of your local supermarket.

Method

1. In a big pot, pour the olive oil and the Sofrito. Heat it up for a minute. Medium or high temperature.
2. Add the rice, the corn, the salt, the pepper, the oregano, the Sazon Goya and the Goya Chicken Bouillon. Mix all these ingredients in the pot for 2 minutes.
3. Pour the water in the pot and boil until the water evaporates.
4. With a big spoon move the rice that is at the bottom of the pot to the top of the pot.
5. Cover the pot and lower the temperature to low.
6. Cook for 10 minutes.
7. Again, with a big spoon move the rice that is at the bottom of the pot to the top of the pot.
8. Cook for 10 more minutes.
9. With small spoon, remove a small portion of rice. Let it cool down, for a minute. Press the grains of rice with your fingers. If the grains of rice are soft entirely, the rice is cook and ready to serve. If the grains of rice are a little bit hard cook for 5 to 10, more minutes. Then your rice should be ready to serve and eat.

Enjoy your rice!