Yellow Rice And Corn Recipes

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YELLOW RICE WITH CORN



Yellow Rice with Corn image

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.

Provided by Julie Maestre

Categories     Entree

Time 25m

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 263 kcal, Carbohydrate 58 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BLACK BEANS, CORN, AND YELLOW RICE



Black Beans, Corn, and Yellow Rice image

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

  • Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

BASIC YELLOW RICE



Basic Yellow Rice image

Simple and delicious basic yellow rice.

Provided by EthioCook

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 7

Number Of Ingredients 10

2 tablespoons unsalted butter
3 large shallots, chopped
2 cups uncooked jasmine rice, rinsed and drained
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
2 bay leaves
3 ½ cups low-sodium chicken broth

Steps:

  • Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
  • Remove from heat. Discard bay leaves. Transfer to a bowl.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 49.2 g, Cholesterol 10.7 mg, Fat 3.6 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 392.7 mg, Sugar 1.2 g

YELLOW RICE WITH CORN



Yellow Rice with Corn image

Provided by Daisy Martinez

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

1/2 cup Achiote Oil, recipe follows
1 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 tablespoons kosher or fine sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
3 cups long-grain rice
2 cups frozen corn kernels, defrosted
5 cups chicken broth, homemade or store-bought, as needed
1 cup olive oil
2 tablespoons achiote (annatto) seeds
2 medium Spanish onions, cut into large chunks
3 to 4 cubanelle or Italian frying peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks

Steps:

  • Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
  • Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
  • Heat the oil and achiote seeds 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 a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.
  • Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

YELLOW RICE WITH CORN



Yellow Rice With Corn image

A popular recipe among my family, I make it a lot. It's become my favorite side dish to serve with Sue L's recipe #36634. 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.

Provided by Kitty Kat Cook

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups long-grain rice
1 (15 ounce) can sweet whole kernel corn, drained
3 1/2-4 cups water
1 (1 ounce) envelope goya seasoning (con Achiote)
1 tablespoon salt, to taste
3 tablespoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 536.5, Fat 12.4, SaturatedFat 1.9, Sodium 1984.1, Carbohydrate 98.6, Fiber 4.2, Sugar 4.1, Protein 10.1

RICE WITH PEPPERS AND CORN



Rice With Peppers And Corn image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup diced sweet red pepper
1/4 teaspoon stem saffron, optional
1 cup rice
Salt to taste if desired
Freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth
1 medium-size ear of corn, shucked

Steps:

  • Heat butter in a saucepan and add onion, sweet pepper and saffron.
  • Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
  • Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

YELLOW RICE AND CORN CASSEROLE



Yellow Rice and Corn Casserole image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

5 ounces yellow rice
1 sticks butter
12 ounces mexicorn
1 cans celery soup
1.5 cups cheddar cheese

Steps:

  • Mix ingredients.
  • Cook for 10 minutes at 350 degrees F uncovered.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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