Using sofrito is the secret to Latin-Flavored rice in an IMUSA caldero! This recipe adds fresh sweet corn and Spanish olives for a salty/sweet combination you will love!
Author: IMUSA Chef Team
Recipe type: Side, Dinner, Lunch
Cuisine: Fusion
Ingredients
long grain white rice 2 cups
Corns on the Cob (or 1 1⁄2 cup of Sweet Corn) 4
Sofrito 2 tablespoons
tomato sauce ½ cup
vegetable or corn oil ¼ cup
Spanish olives ¼ cup
Preparation
In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
Add the rice and stir to coat.
Raising the heat to high, add 4 cups of water and stir
Add a pinch of salt and let it cook until the water starts evaporating (7-10 minutes). Reducing the heat to low, cover the Caldero and let cook for 18-20 minutes (or until rice is fluffy).
Serve with sweet plantains or green salad.
Recipe by IMUSA at https://www.imusausa.com/spanish-rice-with-corn-and-olives/