Go Back
+ servings
yellow rice with corn in a big pot.
Print Recipe
5 from 1 vote

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: American, Cuban, Latin
Servings: 6
Calories: 263kcal


  • 2 cups parboiled rice
  • 4 cups water
  • 3 garlic cloves finely minced
  • 1 onion finely diced
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1 bay leaf
  • 2 tbsp vino seco (dry white wine) optional
  • 1 cup corn or the entire can
  • 1 tsp sazon
  • 1/4 cup tomato sauce
  • 3 tbsp olive oil
  • salt to taste


  • 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.


Calories: 263kcal | Carbohydrates: 58g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg