Puerto Rican Yellow Rice with Corn

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!

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

• 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.

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.

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.

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.

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.

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

Other Rice Dishes You Will Love

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