Arroz Amarillo Con Maíz Yellow Rice With Corn Recipes

ARROZ AMARILLO CON MAíZ (YELLOW RICE WITH CORN)

Steps:

• Gather the ingredients.
• In a medium saucepan with a tight-fitting lid, heat the oil or annatto/achiote oil over medium heat until it shimmers.
• Add the sofrito and sauté lightly until fragrant, about 1 to 2 minutes.
• Add the sazón packet (if not using annatto oil), Spanish Manzanilla olives, bay leaf, salt, and pepper. Stir the mixture to combine the ingredients.
• When the mixture starts to bubble, add the corn kernels and rice. Thoroughly stir the mixture again to coat the rice and corn with color.
• Slowly pour in the water (or chicken stock ), while stirring. Bring the ingredients to a rolling boil over high heat.
• Allow it to boil undisturbed for 1 to 2 minutes, then stir the rice mixture again.
• Reduce the heat to low and cover with the lid. Continue to cook over low heat for 20 minutes.
• Remove the lid and fluff the rice.
• Then cover again, remove from the heat, and let it sit about 5 minutes more. Remove and discard the bay leaf and serve.

YELLOW "RICE" WITH SERRANO HAM ("ARROZ" AMARILLO CON JAMON)

Steps:

• Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat.
• Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes.
• Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley.
• Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.