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| Photo: Evan Sklar |
Rice and Corn
Courtesy of Chef Pepín
Spring 2008
Serves: 4 to 6
Preparation time: 5 minutes
Cooking time: 30 minutes
| 2 |
tablespoons vegetable oil |
| 1 |
medium onion, peeled |
| 1½ |
cups parboiled rice |
| 3½ |
cups water |
| 2 |
chicken or ham bouillon cubes |
1
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packet (or 1 teaspoon) sazón completo (seasoning with cilantro, annatto seeds, garlic, and onion)
(Alternative to sazón completo: Sauté 3 tablespoons of oil, a finely chopped onion, ½ seeded bell pepper, and 3 cloves of garlic in a sauce pan with salt to taste.) |
| 2 |
cups canned, fresh, or frozen whole-kernel corn |
Dissolve the bouillon cubes and seasoning packet in water. Add rice. Put all the ingredients in a rice cooker, stir thoroughly, cover, and turn on. Leave on until the timer rings. (If you don’t have a rice cooker, you can cook the rice in a medium saucepan for 17 to 20 minutes, until liquid is absorbed.) Remove onion, stir mixture thoroughly with a fork, and cover to keep it warm until served.
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