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

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

4.60 from 15 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Puerto Rican

Servings: 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