Recipe by Kitty Kat Cook
A popular recipe among my family, I make it a lot. It's become my favorite side dish to serve with Sue L's Southwest Chicken with Chipotle Cream. But this rice is delicious with any kind of meat and veggies. The Goya seasoning will be found in the international or hispanic isle of your local supermarket, it's a small orange box that reads "Sazon Goya con culantro y achiote", it adds flavor and color.
- 2 cups long-grain rice
- 1 (15 ounce) can sweet whole kernel corn, drained
- 3 1⁄2-4 cups water
- 1 (1 ounce) envelopegoya seasoning (con Achiote)
- 1 tablespoon salt, to taste
- 3 tablespoons vegetable oil
Directions See How It's Made
- In a medium-large pot over maximum heat, heat the oil. Add the entire can of corn, being careful with any oil splatters. Add all the contents from 1 envelope of the seasoning; stir. Allow it to cook for 1 minute.
- Add the rice and stir until evenly coated with the color from the seasoning. Add the water and salt and bring to a boil. When it comes to a boil, cover the pot with its lid and turn the heat to its lowest.
- Allow it to cook covered for 15 minutes Do not open the lid, letting the steam escape will delay the cooking time and may even undercook the rice.
- Carefully uncover after 15 mins and you'll see most of the corn will be on top, give it a good stir from bottom to top. Cover again and let it cook for 15 more minutes Turn off, serve and enjoy.
- Tip: If I have an open can of achiote chiles in adobo sauce, I put a tspn of adobo sauce in the seasoning as well. It makes it a bit spicy.