Rice with corn

Ingredients

• 30 ml (2 tablespoons)oil
• 30 ml (2 tablespoons)sofrito
• 30 ml (2 tablespoons)tomato sauce
• 1chicken stock cube
• 7.5 ml (1½ teaspoons) or 1 packetsazón seasoning
• 5 ml (1 teaspoon)adobo seasoning
• 227 g (8 oz)corn
• 710 ml (3 cups)water
• 370 g (2 cups)medium-grain rice

Instructions

1. 1

   Sauté the seasonings

   Set a large pot over high heat and add the oil, sofrito, tomato sauce, chicken stock cube and corn. Sauté for 2 minutes, stirring as you go.

2. 2

   Add water and rice

   Pour in the water and bring it to a boil. Once boiling, add the rice, stir and cover the pot. Cook for 10 minutes, until most of the liquid has evaporated.

3. 3

   Finish cooking

   Stir the rice and scrape down the sides of the pot. Cover again and cook over medium heat for 20 minutes.

What is Puerto Rican rice with corn?

This is a Puerto Rican-style rice dish in which rice cooks with corn and a seasoned, savoury base. Sofrito, a flavourful mixture used in Puerto Rican cooking, gives the dish its aromatic foundation.

Here, tomato sauce and dry seasonings build on that base, while the rice absorbs the cooking liquid. The result is a straightforward one-pot side with sweet pops of corn.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 6g protein, 58g carbs, 6g fat.

The rice provides most of the carbohydrates, while the oil contributes most of the fat. Protein comes in smaller amounts from the rice and seasonings; serve it with beans or another protein-rich main and vegetables to balance the plate.

Build the flavour base

Sofrito: add it with the oil, tomato sauce, stock cube and corn, then sauté for the full 2 minutes while stirring. This briefly cooks the flavourings together before the water and rice go in.

Seasonings: sazón and adobo bring additional savoury seasoning to the dish. Check the labels if your stock cube or seasoning blend is particularly salty, as their salt levels can vary.

Choose the rice and corn

Medium-grain rice: use the type specified for a tender, cohesive result. Other rice types may need a different amount of water or cooking time.

Corn: the recipe calls for 227 g, or 8 oz. Drain canned corn before adding it so its packing liquid does not alter the amount of water in the pot.

Watch the liquid level

First stage: after adding the rice, cover the pot and cook for 10 minutes. The cue given in the recipe is that most of the liquid should have evaporated by then.

Second stage: stir the rice, scrape the sides and cover again for the final 20 minutes over medium heat. Keep the lid on during this stage so the rice can finish cooking in the remaining steam.

Keep the rice fluffy

Stir the rice when it first goes into the boiling water, then leave it covered until the 10-minute point. Once you stir and scrape the sides, cover the pot again for the final cooking period.

If the rice is not tender after the stated time, keep it covered and check it in short intervals. Avoid stirring repeatedly, which can break the grains and make the texture sticky.

Serve it with

Serve the rice warm as a side with beans, vegetables or a protein dish. Its seasoned corn and rice also make it a handy base for a simple bowl.

For a more complete plate, add a generous portion of vegetables and a protein-rich main. Taste the rice before serving, as the stock cube and seasonings may already provide plenty of salt.

Recipe notes & tips

• Measure the water and rice consistently so the cooking ratio stays close to the recipe.
• Stir the ingredients as they sauté to prevent the sofrito and tomato sauce from catching on the pot.
• Use a pot with a well-fitting lid to keep steam in during the final 20 minutes.
• Drain canned corn before adding it to the pot.
• Let the rice stand briefly, covered, if it is tender but still looks a little moist.

Variations

• Use fresh corn: cut the kernels from the cob and add them in place of canned corn.
• Add pepper: stir diced pepper into the pot with the sofrito for extra savoury flavour.
• Use vegetable stock: replace the chicken cube with a vegetable stock cube for a meat-free version.
• Adjust the seasoning: use less adobo if your stock cube or sazón is already salty.
• Add fresh herbs: finish with chopped coriander or parsley for a fresh note.

Common mistakes to avoid

• Skipping the sauté: cook the base for the full 2 minutes so its flavours combine before adding the water.
• Lifting the lid repeatedly: leave the pot covered during the final 20 minutes to retain steam.
• Using a different rice without adjustments: other varieties may need a different liquid amount or cooking time.
• Adding undrained canned corn: drain it first so extra liquid does not throw off the rice.
• Stirring too often: stir at the points in the method, then leave the covered rice to cook.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions