📝 About This Recipe
This beloved Caribbean staple, particularly cherished in Puerto Rican and Dominican households, is a vibrant celebration of sweetness and spice. Fragrant long-grain rice is infused with the 'holy trinity' of Caribbean cooking—sofrito, achiote, and sazón—then studded with crisp, sweet corn kernels that pop with every bite. It is a comforting, golden-hued side dish that perfectly balances savory aromatics with the natural sugars of summer corn, making it an essential companion to any tropical feast.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1/4 cup Homemade or Store-bought Sofrito (a blend of peppers, onions, garlic, and cilantro)
- 3 cloves Garlic (minced finely)
- 2 tablespoons Alcaparrado (mixture of pitted green olives and capers)
- 1/4 cup Tomato Sauce (plain canned sauce)
The Rice and Corn
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 15 ounces Sweet Corn (1 can, drained, or 2 cups fresh kernels)
- 3 cups Chicken or Vegetable Broth (low sodium preferred)
Spices and Herbs
- 1 packet Sazón with Culantro and Achote (for that signature orange-gold color)
- 1 teaspoon Dried Oregano (preferably Dominican or Mexican oregano)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear; this removes excess starch and prevents the rice from becoming gummy.
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2
In a large heavy-bottomed pot or a traditional 'caldero', heat the olive oil over medium heat until shimmering.
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3
Add the sofrito to the hot oil. Sauté for 2-3 minutes until fragrant and the liquid has slightly evaporated.
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4
Stir in the minced garlic, alcaparrado (olives/capers), and dried oregano. Cook for another 1 minute, being careful not to burn the garlic.
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5
Pour in the tomato sauce, sazón packet, and salt. Stir well to combine the flavors into a thick, aromatic paste.
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6
Add the drained corn kernels to the pot. Stir to coat them thoroughly in the sofrito base for about 2 minutes.
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7
Add the rinsed rice to the pot. Stir the rice constantly for 1-2 minutes to 'toast' the grains; they should look translucent and be well-coated in the orange oil.
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8
Pour in the broth. Increase the heat to medium-high and bring the liquid to a rolling boil.
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9
Allow the liquid to boil uncovered until most of it has been absorbed and you see small 'craters' or steam holes forming on the surface of the rice.
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10
Once the water level is below the rice, give it one gentle stir from the bottom up. Do not over-mix.
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11
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid (you can place a piece of aluminum foil or a banana leaf under the lid for an extra tight seal).
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12
Simmer undisturbed for 20 minutes. Resisting the urge to peek is crucial for perfectly fluffy rice.
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13
After 20 minutes, turn off the heat. Let the rice sit, covered, for another 5 minutes to allow the steam to finish the job.
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14
Remove the lid and fluff the rice gently with a fork. Garnish with fresh chopped cilantro before serving.
💡 Chef's Tips
For the best flavor, use fresh corn cut off the cob during the summer months. If you love 'pegao' (the crispy rice at the bottom), increase the heat to medium for the last 3-5 minutes of cooking until you hear a slight crackling sound. Always rinse your rice! It is the difference between individual fluffy grains and a mushy block of rice. If using canned corn, ensure it is 'sweet corn' rather than 'cream style' for the correct texture. If you don't have sazón, substitute with 1/2 tsp turmeric and 1/2 tsp ground cumin for color and earthiness.
🍽️ Serving Suggestions
Serve alongside Pollo Guisado (chicken stew) for a classic Caribbean comfort meal. Pairs beautifully with crispy fried pork chunks (Griyo or Carne Frita). Add a side of sliced avocado and sweet fried plantains (maduros) for a complete vegetarian plate. A cold Caribbean lager or a refreshing glass of Passion Fruit juice cuts through the savory spices perfectly. Top with a fried egg for a quick and satisfying breakfast the next morning.