Ingredients
- 1 package (8 ounce) saffron yellow rice (I used the Vigo brand; any brand will work)
- 1 cup corn kernels (frozen and thawed)
- 1 to 2 shallots, diced
- 1 garlic clove, minced (optional)
- 1 small green bell pepper, diced
- 1 small orange (1/2 zested, the entire orange juiced)
- 1 jar (4-5 ounce) pimento-stuffed green olives (cut in half)
- 1/4 cup chopped fresh cilantro (more or less to taste)
- Kosher salt to taste
- Pepper to taste
- 2 teaspoons oil (olive oil, to saute the vegetables)
How to Make
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Step 1: Rice ... Cook the rice according to package directions. Drain, cover; and, remove from the heat to stay warm.
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Step 2: Vegetables ... Add the olive oil to a small saute pan; then, add the pepper, garlic, shallots, and a pinch of salt and pepper. Saute for 2-3 minutes on medium heat, until the onions are translucent - stirring often. Then, add the corn and olives; and, cook another 3-4 minutes on medium low heat; just until everything is heated through.
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Step 3: Note: Rather than cutting the olives; I like to 'squish' them between fingers. Seriously, it is a 'Chefs' trick. It releases the oils; and gives the olives a more "rustic" look. This is just an option, you can always just cut them.
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Step 4: Finish ... Add the cooked vegetables to the rice; along with the orange zest, juice, and cilantro. Mix everything until combined. Season if necessary with salt and pepper, only if necessary.
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Step 5: Serve and ENJOY! ... Grilled chicken is my favorite dish to serve with this; but, it really goes with just about anything.
We hope you enjoy this recipe!
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