Yellow Rice With Corn

Ingredients

• 2 cups long-grain rice
• 1 (15 ounce) can sweet whole kernel corn, drained
• 3 1/2-4 cups water
• 1 (1 ounce) envelope goya seasoning (con Achiote)
• 1 tablespoon salt, to taste
• 3 tablespoons vegetable oil

Directions

1. 1

   In a medium-large pot over maximum heat, heat the oil. Add the entire can of corn, being careful with any oil splatters. Add all the contents from 1 envelope of the seasoning; stir. Allow it to cook for 1 minute.

2. 2

   Add the rice and stir until evenly coated with the color from the seasoning. Add the water and salt and bring to a boil. When it comes to a boil, cover the pot with its lid and turn the heat to its lowest.

3. 3

   Allow it to cook covered for 15 minutes Do not open the lid, letting the steam escape will delay the cooking time and may even undercook the rice.

4. 4

   Carefully uncover after 15 mins and you'll see most of the corn will be on top, give it a good stir from bottom to top. Cover again and let it cook for 15 more minutes Turn off, serve and enjoy.

5. 5

   Tip: If I have an open can of achiote chiles in adobo sauce, I put a tspn of adobo sauce in the seasoning as well. It makes it a bit spicy.