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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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1000 Mexican Recipes by Marge Poore Ingredients:
1 tbs vegetable oil |
1 cup long-grain white rice |
2 cups hot tap water |
2 medium ears fresh corn |
1/2 tsp salt |
1/2 tsp ground cumin |
Directions:
1. Heat oil in a 2 quart wide saucepan or deep skillet. When the oil shimmers, add the rice and cook, stirring, until the rice is opaque and starts to change color, but does not brown, about 5 minutes. Add the liquid all at once, stir and bring to a boil.
2. Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
3. Remove the pan from the heat and let rice stand 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork. If not, cover and let stand 5 more minutes.
4. Meanwhile, cook the corn in a large pot of boiling water, 5 minutes. Cool under cold running water. Cut off the kernels and discard the cobs. Add corn kernels, butter, salt, and cumin to rice. Mix. Adjust seasoning. Serve.
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