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    Home » Puerto Rican Recipes » Puerto Rican Yellow Rice with Corn

    Published: May 23, 2019 Modified: Jun 10, 2023 by Catherine Arena 12 Comments

    Puerto Rican Yellow Rice with Corn

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    Learn how to make authentic Puerto Rican Yellow Rice with Corn, (Arroz Amarillo con Maiz). This vibrant and flavorful dish is perfect for any meal, offering a delightful blend of spices and sweet corn. Easy and delicious!

    Puerto Rican Yellow Rice with Corn (Arroz con Maiz) served in a small white plate with a caldero beside full of the cooked rice.

    Arroz Amarillo con Maiz, or Puerto Rican Yellow Rice with Corn, is a vibrant, flavorful and delicious rice dish that is a true staple in Puerto Rican cuisine. Known for not only its delicious flavor but its bright yellow hue and sweet corn kernels that are mixed throughout the rice. It’s perfectly seasoned with a blend of Puerto Rican sofrito, sazón, and spices. This rice pairs beautifully with a variety of main dishes, like juicy chuletas fritas (fried pork chops), bistec encebollado (cube steak and onions) and bistec en salsa (cube steaks in tomato sauce). Perfect for busy weeknights, family gatherings and other special occasions.

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Rice Dishes You Will Love
    • 📖 Recipe

    Reasons to Love this Recipe

    • Flavorful: The combination of sofrito, sazón, and spices infuses the rice with a rich and aromatic taste that’s truly irresistible!
    • Versatile Side Dish: This rice dish pairs perfectly with a wide variety of main dishes, from meats to seafood. A perfect side dish to many different meals.
    • Simple Ingredients: This rice dish uses common Puerto Rican spices and ingredients that are either easy to find, in your pantry already or can quickly be made at home.
    • Easy to Make: With straightforward steps, you can enjoy this dish without spending too much time in the kitchen, which is always a plus!
    • Make Ahead: This rice dish reheats beautifully, making it a great option for meal prep or to serve at parties. Just add a splash of water when reheating to keep it moist.

    Ingredients

    Ingredients to make Puerto Rican Yellow Rice with Corn (Arroz Amarillo con Maiz).
    • Rice: I use medium grain rice but you can use long grain white rice or jasmine rice.
    • Corn: Use one can of corn, including the liquid, as it adds extra flavor to the rice.
    • Sazon: Adds the beautiful orange hue color plus flavor.
    • Sofrito: A must in many Puerto Rican dishes. Use homemade or store bought.
    • Chicken Bouillon: Use either bouillon cubes or chicken powder.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    • Rice: I typically use medium-grain rice for all my Puerto Rican rice dishes, but long-grain white rice is also a great choice if you prefer it. Occasionally, I opt for jasmine rice for its fragrant and flavorful aroma.
    • Corn: Fresh, frozen, or canned corn can be used in this recipe. For a twist, try using roasted corn for added depth of flavor.
    • Sofrito: If you don’t have homemade sofrito, you can use store-bought or even substitute it with a mix of finely chopped onions, bell peppers, garlic, and cilantro.
    • Additional Vegetables: Add diced bell peppers, peas, or carrots to the rice for extra color and nutrition. For a similar twist, try our arroz a la jardinera (garden style rice), which features a delightful blend of vegetables.
    • Garnishes: Traditionally, we top this dish with roasted pimiento strips and fresh cilantro, especially when serving at gatherings or entertaining. For an additional touch, try adding chopped scallions for extra flavor.
    • Vegetarian/Vegan Option: To make this dish vegan, simply use vegetable broth instead of chicken broth. The dish will still be rich and flavorful.

    Instructions

    Begin with rinsing the rice.

    Steps for rinsing the rice before cooking.

    Step 1: Rinse the rice under cool water until the water runs clear, usually about 3 rinses (Images 1 and 2). Strain the water with your hand or through a colander (Image 3).

    *Rinsing the rice removes the talc coating (peril) that preserves the rice.

    Image of the steps one through four to make the rice.

    Step 2: In a caldero or dutch oven pot over medium heat, add two tablespoons of vegetable oil and saute the pork fat and ham (Image 1) until golden brown.

    Step 3: Add the sofrito (Image 2) and stir together with pork fat and ham. Cook for two to four minutes.

    Step 4: Add the tomato paste (Image 3 & 4) and stir.

    Note: The key to making authentic Puerto Rican rice is to use a caldero, a traditional cooking pot made of cast aluminum. The caldero ensures even cooking and creates a crispy bottom layer known as “pegao.” Avoid using a non-stick saucepan, as it will not produce the same results. If you don’t have a caldero, a Dutch oven is a suitable alternative.

    Image of steps five through eight to make the rice.

    Step 5: Add the sazon, chicken bouillon, oregano, bay leaf, olives and undrained can of corn to the pot (Image 5). Stir everything together and cook for 2 minutes.

    Step 6: Add the water and stir (Image 6). Cook until the water starts to bubble. Add the rice (Image 7) and stir everything together. Sprinkle salt over the rice to taste (I usually add about a teaspoon of salt) and stir again (Image 8).

    Note: You’ll know you have added the right amount of water when you can lay a large spoon on top of the rice, and the spoon is partially covered with just enough liquid, but you can still see the spoon through the water. If the spoon sinks completely and is no longer visible, you’ve added too much water. Remove some if necessary, or the rice will turn out clumpy and sticky.

    Image of steps nine through twelve to make the rice.

    Step 7: Cook the rice uncovered over medium heat until the water evaporates (Image 9). After the water has evaporated, stir the rice with a large spoon and cover the pot immediately with a lid. Lower the heat to medium low. Cook for 15 minutes.

    Note: You will notice crispy rice at the bottom of the pot, do not disturb the crispy bottom when stirring.

    Step 8: After 15 minutes of cooking the rice, uncover and stir the rice again (Image 10). Cover immediately. Cook for an additional 15 minutes. DO NOT UNCOVER for the next 15 minutes!

    Step 9: After 15 minutes, stir the rice again to fluff. Rice is done (Image 11). Rice should be grainy and fluffy, not wet and mushy. Top rice with red pimientos and cilantro if you like.

    Puerto Rican Yellow Rice with Corn (Arroz con Maiz) served in a small white plate with a caldero beside full of the cooked rice.

    Expert Tips

    • Keep Rice Covered: Do not uncover the rice between cooking intervals, as this will prevent it from cooking properly and leave it undercooked and hard. Keep the lid on always while cooking for the best results.
    • Perfect Texture: For perfect fluffy rice, make sure to rinse it under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
    • Sofrito: Make your own sofrito by blending fresh garlic, onions, bell peppers, cilantro, and culantro and have plenty left over for other Puerto Rican dishes like carne molida (Puerto Rican picadillo) and these savory Puerto Rican stuffed peppers.
    • Rice Color: If you prefer a deeper yellow hue, add a little extra sazón to the rice. Start with a small amount and adjust to your liking.
    • Cooking Time: Keep an eye on the rice as it cooks, careful not to burn. If needed, add a splash of water to maintain the moisture.

    Recipe FAQs

    Can I make this rice dish ahead of time?

    Yes, this dish certainly be made ahead of time and reheated when ready to serve. Store it in the pot it cooked in or an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to keep it moist.

    What type of rice is best for Puerto Rican yellow rice with corn?

    Medium-grain rice is traditionally used however, you can also use long-grain or jasmine rice if you prefer.

    Can I freeze this rice dish?

    Yes! Allow it to cool completely before transferring it to a freezer-safe container or plastic storage bag. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator and reheat with a little broth or water.

    Why is my rice still hard after cooking?

    If your rice is still hard, it might be due to uncovering the pot during cooking, which releases steam and disrupts the cooking process. Make sure to keep the lid on throughout the entire cooking time to allow the rice to cook properly.

    Can I use canned corn instead of fresh or frozen?

    Yes! Traditionally canned corn is what we like to use when making this dish.

    How should I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 4 days. When ready to reheat, use the microwave or stovetop, adding an extra splash of water to keep the rice moist.

    Other Rice Dishes You Will Love

    • Cilantro Lime Rice (Arroz con Cilantro) served in a white bowl and topped with extra cilantro and lime wedges.
      Cilantro Lime Rice
    • Puerto Rican Rice and Beans (Arroz con Habichuelas) served in a small white platter with a side of platanos maduros (ripe plantains) and the pot of rice beside it.
      Rice and Beans (Arroz con Habichuelas)
    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)
    • Arroz con Mariscos (Puerto Rican Style Seafood Rice served in a white plate with a side of habichuelas guisadas (stewed beans).
      Arroz con Mariscos (Puerto Rican Seafood Rice)

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Puerto Rican Yellow Rice with Corn (Arroz con Maiz) served in a small white plate with a caldero beside full of the cooked rice.

    Puerto Rican Yellow Rice with Corn (Arroz Amarillo con Maiz)

    Learn how to make authentic Puerto Rican Yellow Rice with Corn, (Arroz Amarillo con Maiz). This vibrant and flavorful dish is perfect for any meal, offering a delightful blend of spices and sweet corn. Easy and delicious!
    4.60 from 15 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 5 servings
    Calories: 665kcal
    Author: Catherine Arena

    Equipment

    • Caldero cast aluminum pot or dutch oven

    Ingredients

    • 3 cups medium grain rice rinsed
    • 1-2 cans canned corn undrained
    • 3 tablespoon Puerto Rican sofrito
    • ¼ cup pork fat cubed
    • ⅓ cup ham steak (cooking ham) cubed
    • 1-2 envelopes sazon with culantro y achiote
    • 1 heaping tsp tomato paste
    • 2 tablespoon pimento stuffed olives
    • 1 large chicken bouillon or 2 tablespoons chicken powder
    • ½ teaspoon dried oregano
    • 1 bay leaf
    • 3 tablespoon vegetable or canola oil
    • 2½ cups water
    • salt to taste I use about one teaspoon
    • red pimientos and fresh cilantro for topping optional

    Instructions

    Rinse Rice

    • Rinse the rice under cool water until the water runs clear, usually about 3 rinses. Strain the water with your hand or drain the rice through a colander.

    Preparing the Rice

    • Add the vegetable oil in a caldero or dutch oven pot over medium heat and saute the pork fat and ham until golden brown.
    • Add the sofrito and stir together with the pork fat and ham. Cook for two to four minutes.
    • Add the tomato paste and stir.
    • Add the sazon, chicken bouillon, oregano, bay leaf, olives and undrained can of corn to the pot. Stir everything together and cook for 2 minutes.
    • Add the water and stir. Cook until the water bubbles, then add the rice and stir everything together.
      Note: You’ll know you have added the right amount of water when you can lay a large spoon on top of the rice, and the spoon is partially covered with just enough liquid, but you can still see the spoon through the water. If the spoon sinks completely and is no longer visible, you’ve added too much water. Remove some of the water if necessary, or the rice will turn out clumpy and sticky.
    • Sprinkle salt over the rice to taste and stir again.
    • Cook the rice uncovered over medium heat until the water evaporates. After the water has evaporated, stir the rice with a large spoon and cover the pot immediately with a lid. Lower the heat to medium-low. Cook for 15 minutes.
      Note: You will notice crispy rice at the bottom of the pot, do not disturb the crispy bottom when stirring.
    • After 15 minutes of cooking the rice, uncover and stir the rice again. Cover immediately. Cook for an additional 15 minutes. DO NOT UNCOVER for the next 15 minutes!
    • After 15 minutes, stir the rice again to fluff. Rice is done. Top rice with red pimientos and cilantro if you like.

    Notes

    Recipe Notes:
    Pot: The key to making authentic Puerto Rican rice is to use a caldero, a traditional cooking pot made of cast aluminum. The caldero ensures even cooking and creates a crispy bottom layer known as “pegao.” Avoid using a non-stick saucepan, as it will not produce the same results. If you don’t have a caldero, a Dutch oven is a suitable alternative.
    Water: You’ll know you have added the right amount of water when you can lay a large spoon on top of the rice, and the spoon is partially covered with just enough liquid, but you can still see the spoon through the water. If the spoon sinks completely and is no longer visible, you’ve added too much water. Remove some of the water if necessary, or the rice will turn out clumpy and sticky.
    Stirring: You will notice crispy rice at the bottom of the pot, do not disturb the crispy bottom when stirring.
     

    Nutrition

    Serving: 5 | Calories: 665kcal | Carbohydrates: 120g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 347mg | Potassium: 227mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 6mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Reader Interactions

    Comments

    1. Natasha H says

      January 19, 2022 at 4:24 pm

      I give all things to this recipe for helping me make my yellow rice soft for the first time! This is delicious! Even my family loves it!
      Question:
      Can I ever change the corn to pink beans instead? I would like to change it up sometimes.

      Reply
      • Cathy says

        January 19, 2022 at 7:31 pm

        Hello Natasha! I’m so happy to hear my recipe was able to help you! Yes, absolutely you can change it up with pink beans, kidney beans or whatever other grain you like! Thank you so much for taking the time to let me know how this recipe helped you!

        Reply
    2. C says

      December 30, 2020 at 5:40 pm

      Best Spanish rice I’ve ever made. Clear step by step instructions were huge in getting the right technique: thank you!!

      Reply
      • Cathy says

        January 03, 2021 at 3:38 pm

        Wonderful! I’m so happy to hear you were able to use this technique and that it worked well for you! Thank you for taking the time to comment and letting me know how much you loved it! Put a smile on my face! 🙂

        Reply
    3. Veena Azmanov says

      July 14, 2019 at 3:45 am

      Love the combinations to making this yummy dish. Awesome and flavorful too.Have to try making some for family.

      Reply
      • Cathy says

        July 14, 2019 at 4:09 am

        Thanks!! Hope you love it as much as we do!

        Reply
    4. Natalie says

      July 14, 2019 at 2:27 am

      Looks so delicious! I love yellow rice, and the addition of corn sounds perfect. Such a great side dish ♥

      Reply
      • Cathy says

        July 14, 2019 at 4:10 am

        Thanks Natalie! The corn is a plus, promise!

        Reply
    5. Dannii says

      July 14, 2019 at 2:23 am

      We are always looking for new ways to jazz up rice and this looks delicious.

      Reply
      • Cathy says

        July 14, 2019 at 4:10 am

        Thanks Danni!

        Reply
    6. Tracy says

      July 14, 2019 at 1:46 am

      We’ve made this lots of times and it’s always a hit. It’s a great side for ANY dish!! 5 stars!

      Reply
      • Cathy says

        July 14, 2019 at 4:15 am

        Awwww thanks Tracy!!! 🤩 You just made my day!! Thanks!!! So happy you and yours love it!!! Thanks for the five stars!!!

        Reply
    4.60 from 15 votes (9 ratings without comment)

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