Dish of Rice with Corn
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Rice with Corn


El Salvador   -   Arroz con Elote

Makes:
Effort:
Sched:
DoAhead:  
6 cups
***
55 min
Yes
A popular side dish for celebrations in El Salvador. It is easy to make and vegetarian. See also Comments.




3/4
2
2
1-1/2
2-1/3
2

c
oz
T
c
c
t

Corn Kernels (1)  
Onion
Olive Oil
Rice (2)
Water (3)
Salt

Make   -   (25 min - 10 min work)
  1. Chop Onion fine.
  2. IF Using a Rice Cooker, heat oil in a sauté pan or skillet and stir in Onion and Rice. Fry, stirring often, for about 2 minutes. Mix All Items into the Rice Cooker, cover and turn it on to "cook". When it clicks to "warm", let it rest for 10 minutes before serving. Stir it up with a fork, as the Corn tends to float to the top. It can remain on "warm" for hours.
  1. IF Using a Sauce Pan (2 to 3 quart), heat oil and stir in Onion and Rice. Fry, stirring often, for about 2 minutes - then stir in all Remaining Items. Bring to a boil, cover, and cook over low heat for 20 minutes or so, just as you would cook rice without corn. Let rest for 10 minutes. Stir it up with a fork as the corn tends to float to the top.
NOTES:
  1. Corn Kernels:

      [Maize]   These can be fresh, frozen, or canned, white, yellow, or even blue.
  2. Rice:

      Long Grain rice is dominant in Central America, as it grows well in the tropics, and is the kind grown by their suppliers. Thai Jasmine will work fine.
  3. Water:

      A light broth can also be used.
  4. Rice Cooker:

      All measures on this site are Real Cups, not the much smaller Asian Rice Cups. For more details, see our Rice Cooker page.
  5. Comments:

      This recipe is also used all over Central America with Small Red Beans instead of Corn, and called Casamiento. The beans, of course, must be pre-cooked.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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