WHITE RICE WITH BASIL AND CORN FROM CASA MARCELA
Text excerpted from CASA MARCELA © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. I could eat an entire bowl of my mom's arroz con elotes. A version of this rice exists probably in every house in Mexico, but it doesn't vary much. I wanted to add a fresh, new element, and with all the beautiful basil in the garden and loving how it combines so beautifully with the sweetness of the corn-well, this is a match made in heaven. This is frequently the version of white rice that is served to soak up the sauces of traditional favorites, such as mole, pork in salsa verde, or tinga. -- Marcela Valladolid
Provided by Food.com
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water, rice, and corn in a medium pot and bring to a boil. Add the butter and salt and swirl in the pan to combine and melt the butter. Decrease the heat to medium-low, cover, and cook until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking. Fluff the rice with a fork, add the basil, and stir to combine. Serve immediately.
- Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Nutrition Facts : Calories 292.5, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1171.9, Carbohydrate 54.2, Fiber 2.6, Sugar 0.1, Protein 5.9
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