Spicy Corn Rice

Tasty Spicy Yellow Rice with Corn

This Spicy Yellow Rice is fluffy, spicy and delicious. It is easy to make and so delicious. I am very confident you will love it too:)

Spicy corn-Rice

Yellow rice (also called Arroz Amarillo)  is a very popular traditional cuisine in the Latin American, Caribbean, Indian and South Africa among so many others.  Every Latin American country has its own ways of making yellow rice and there are many different ways for them to accomplish the yellow color. Some people use achiote oil as my grandmother did,  others use saffron or turmeric. My little tweak is to use my favorite tomato sauce. It’s true you can get yellow boxes in the supermarket, but there’s nothing better than yellow rice made from scratch. In this recipe, I use a can of corn however you can also use a can of mix vegetables and even a combination of the two. This is how the rice looks when using a can of mix vegetables (image down below). Either way, you decide to make this rice you will be delighted.

Spicy vegetable rice

Ingredients you’ll need:

  •  White rice
  • Corn (canned or frozen) Whole Kernel Golden Corn, 15.25 oz
  • Oil
  • chicken bouillon ( or vegetable)
  • Garlic
  • Black pepper & Salt
  • Tomato sauce
  • Cilantro
  • Water

*for a more authentic Caribbean flavor use this Sofrito (2 tablespoons)

How to make this Yellow Rice

  1. On a nonstick pan heat the 2 tablespoons of oil over medium-low heat. Add 3 to 4 cloves of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper . Sautee for a couple of minutes.
  2. Then, add 1/2 cup tomato sauce and  the corn (if you use a can of corn make sure to drain the water). Add 2 1/2 cups of water and increase the heat to medium-high.
  3. Continue by adding a handful of cilantro , 1 or 2 Jalapeños pepers for some heat (optional). 1 chicken bouillon ( or you can add 1 tablespoon of my Sofrito). stir to combine.
  4. After the water starts boiling, add  2 cups of rice ( I like to rinse my rice a couple of times). Make sure to stir a few times to prevent the rice from sticking to the bottom and burning ( this is very important).
  5. Once the water has evaporated, cover the pan and lower the temperature to low heat for about 20 minutes or until rice grains are soft.

Yellow rice has been part of my weekly menu for years. We love to serve this dish with an avocado salad and fried green plantains.

Spicy-Corn-Rice

Please see below for a printable recipe card and do not forget to leave your comments and suggestions, I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).

Enjoy!

Spicy corn-Rice

Spanish Spicy Rice

it's one of the most requested recipes in my household. It is the perfect combination of flavors and the Jalapeños gives this Spice Spanish Rice the perfect heat. 
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Course: Main Dish
Cuisine: Latin American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 273kcal
Author: Evelyn Saviñon

Ingredients

  • 2 cups white rice long grain
  • 1 15.25 oz. can of Whole Kernel Golden Corn drained
  • 2 tablespoon Avocado oil
  • 4 cloves garlic (peeled and minced)
  • ¼ tablespoon salt
  • ¼ teaspoon black pepper
  • 4 sprig cilantro
  • ½ cup tomato sauce
  • 1 cube chicken bouillon
  • 2 ½ cups water

Instructions

  • On a nonstick pan, heat the 2 tablespoons of oil over medium-low heat. Add 3 to 4 cloves of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper . Sautee for a couple of minutes.
  • Then, add 1/2 cup tomato sauce and  the corn (if you use a can of corn make sure to drain the water). Add 2 1/2 cups of water and increase the heat to medium-high
  • Continue by adding a handful of cilantro , 1 or 2 Jalapeños pepers for some heat (optional). Add 1 chicken bouillon ( or you can add 1 tablespoon of my Sofrito). stir to combine.
  • After the water starts boiling, add 2 cups of rice ( I like to rinse my rice a couple of times). Make sure to stir a few times to prevent the rice from sticking to the bottom and burning ( this is very important).
  • Once the water has evaporated, cover the pan and lower the temperature to low heat for about 20 minutes or until rice grains are soft.

Notes

  • Another substitute is a hot sauce or cayenne pepper.
  • You can use fresh jalapenos or from a can.  Another substitute is a hot sauce or cayenne pepper. 
    *If spicy is not your preference just skip this step, the rice taste delicious as well.
 

Nutrition

Serving: 0g | Calories: 273kcal | Carbohydrates: 51g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 407mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

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