Cuban Corn Rice
Created by dienia b on August 14, 2022
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #39344
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 3 cloves garlic, finely chopped
- 1/16 teaspoon saffron
- 1 cup tomato sauce
- 2 bay leaves
- 14 ounces raw long grain white rice,(2 cups)
- 1 envelope(1 ounce) goya sazón
- 4 cups chicken stock
- 2 tablespoons fresh lime juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup frozen corn, thawed
- 2 limes,cut in 1/8th
How to Make
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Step 1: Heat oil in a large saucepan on medium.
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Step 2: Add onion, pepper, and garlic
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Step 3: Cook until onions are tender but not brown, 5 minutes.
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Step 4: Add tomato sauce and bay leaves
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Step 5: Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes.
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Step 6: Add rice.
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Step 7: Increase heat to high and add a packet of Goya seasoning, stock, lime juice, salt, and pepper, stirring to combine.
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Step 8: Add pinch of saffron
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Step 9: Bring to a boil, then reduce heat to low, add corn, and fluff rice with a fork.
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Step 10: Cover the pan and continue cooking until rice is tender and fluffy, 18 minutes.
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Step 11: Take off heat let sit covered 5 minutes
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Step 12: Remove and discard bay leaves.
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Step 13: Fluff
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Step 14: Serve with lime wedges.
Nutritional Facts
- Serving Size: 1 (332.1 g)
- Calories 316
- Total Fat - 6 g
- Saturated Fat - 1.2 g
- Cholesterol - 3.6 mg
- Sodium - 587.8 mg
- Total Carbohydrate - 58.9 g
- Dietary Fiber - 3.3 g
- Sugars - 5.7 g
- Protein - 8.9 g
- Calcium - 50 mg
- Iron - 3.4 mg
- Vitamin C - 36.6 mg
- Thiamin - 0.4 mg