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Rice with Corn |
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Serves: 4 Print this Recipe(Arroz con Elote) Category: Rice Dishes Rice and corn are often combined in Mexican cooking, and they are perfect partners for a satisfying side dish, particularly with saucy meat or poultry entrées. Rice and corn are also used as a filling for chiles rellenos. 1 tablespoon vegetable oil 1 cup long-grain white rice 2 cups hot tap water 2 ears medium fresh corn 1 tablespoon unsalted butter 1/2 teaspoon salt 1/2 teaspoon ground cumin 1. Heat the oil in a 2-quart wide saucepan or deep skillet. When the oil shimmers, add the rice and cook, stirring, until the rice is opaque and starts to change color, but doesn't brown, about 5 minutes. Add the liquid all at once, stir and bring to a boil. 2. Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. 3. Remove the pan from the heat and let the rice stand 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork and serve. If not, cover and let stand 5 more minutes. 4. Meanwhile, cook the corn in a large pot of boiling water, 5 minutes. Cool under cold running water. Cut off the kernels and discard the cobs. Add the corn kernels, butter, salt, and cumin to the rice. Mix gently and serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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