Spanish Rice with Corn and Olives
 
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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:
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
  1. In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
  2. Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
  3. Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
  4. Add the rice and stir to coat.
  5. Raising the heat to high, add 4 cups of water and stir
  6. 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).
  7. Serve with sweet plantains or green salad.