Rice and Corn

Courtesy of Chef Pepín
Spring 2008

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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	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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