Barbara of Winos and Foodies is hosting an event called A Taste of Yellow — LIVESTRONG Day. In her words, "LIVESTRONG Day is the Lance Armstrong Foundation’s (LAF) grassroots advocacy initiative to unify people affected by cancer and to raise awareness about cancer survivorship issues on a national level and in local communities across the country. LIVESTRONG Day 2007 will occur on Wednesday, May 16." You can read more about the event here. Basically, food bloggers are asked to prepare any type of food that contains the color yellow. I’d planned on trying a new recipe but I never had a chance to prepare it. Since I wanted to participate in this event, I’ve turned to a dish originally posted here. I think it’s a dish worth posting again. When I started cooking rice, it never turned out properly. It was either too hard or too soft, too soggy. I love rice but I never looked forward to making it. Now, I’m happy to say that my rice turns out perfectly. When I made this rice dish, I had no problems, thankfully. I love everything about the dish. The achiote oil is what makes the rice a beautiful yellow color. The sofrito, the special sauce, and the olives, make it taste extra special. It’s a real treat. So, I’m submitting this recipe of Yellow Rice and Corn for the A Taste of Yellow – LIVESTRONG Day event. Stop by Winos and Foodies to see the roundup of recipes that other Bloggers have contributed. Thanks Barbara for putting this event together. Have a great week, everyone! Paz
Ed. Note: Barbara has posted a round up of the LiveSTRONG with a Taste of Yellow recipes. There were
143 149 entries! Isn’t that awesome? Go check it out!
Yellow Rice with Corn (Arroz Amarillo con Maiz) 1/2 cup Achiote Oil 1/2 cup Sofrito 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups) 1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice. 2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot. *The instructions omit when to include the corn. I added them in step one.