Rice with corn, moro de maíz

Ingredients

• 3 cups rice
• 3 ½ cups water
• ¼ cup corn oil
• 2 cans of corn (one drained and one with water)
• 1 chicken bullion
• 2 teaspoons salt or to taste
• 2 tablespoons tomato sauce
• 1 teaspoon saffron or achiote (annato) -optional for color
• 2 teaspoons (4 cloves) of garlic paste or to taste
• 1 tablespoon minced fresh cilantro (optional)
• 4 tablespoons seasoning check, Sazón
• or
• 1 onion finely chopped
• ½ bell pepper chopped

Preparation

• What is Moro? Moro is rice cooked with beans / legumes, or vegetables with seasonings and color in the form of tomato paste, saffron or annatto. In Puerto Rico it is called rice and beans, and Cuba they call congrí rice with black beans.
  
  1. Heat oil in a large saucepan, over medium heat.
  
  2. Add seasoning and onions and peppers, saute for three minutes, add broth, salt, tomato sauce, saffron and garlic. Stir until well blended.
  
  3. Raise the heat to high and add the water plus water from one can of corn, reserving corn. When boiling, add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to medium low, cover and cook for 15 minutes.
  
  4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes
  
  Serves: 4 people
  
  Note:
  
  a) The amount of water depends on the type of rice you use, it also depends if you like loose or mushy. I use American Select Rice (long grain) and I cook the rice to be loose and grainy because that's they way my family like it.
  For a loose rice grainy rice - use less water.
  For a more soft mushy like rice- used more water.
  
  b) This is a recipe where I use 1 packet of Sazón Goya (with saffron) if I no have annatto or saffron at hand.

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