Rice with corn . It is a typical dish in Puerto Rican cuisine. The traditional thing is to cook rice with tomato sauce, sofrito and corn, all together at the same time. It is made in a pot or cauldron, but as you know, I have always made my version in a rice cooker. By stewing it all together, it is also commonly called guisa’o rice with corn.
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- 1 Ingredients
- 2 Preparation
- 3 servings
- 4 Sources
2 cups cooked White Rice ½ medium onion, minced 1 tsp stir-fry 1 cup frozen or canned corn kernels olive oil salt and pepper to taste garlic salt – optional
In a large skillet over medium heat, drizzle with olive oil and add the sofrito and chopped onions. Cook the onions for a few minutes until they start to soften. Add the corn kernels to the pan. If you use frozen corn, you don’t need to thaw them first. Add them directly from the bag. Mix them well with the onions. Season with salt and pepper, or with the garlic salt if you prefer. Cover the pan so that the corn thaws quickly and cooks well. 3. After a few minutes, add the cooked rice. Mix everything well again and cover it. You can lower the heat a little bit now. The steam from the pan will soften the rice grains again, especially if the rice was in the fridge. Let it warm up a bit and turn off the stove. Leave it covered there for a while so that it finishes cooking and the flavors mix. Ready. Now you have the perfect accompaniment to any main dish. I personally like to serve the rice with a salad and some ripe plantains or tostones – banana or corduroy – on the side. And a splash of ketchup … that’s how my grandfather taught me.
Ingredients for 6 servings. If more rations are necessary, increase the proportional amounts, keeping in mind that if you add more vegetables, the rations will also increase.