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 minutes mins
Cook Time20 minutes mins
Total Time25 minutes 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