Add garlic and Mexican chorizo. Break the meat with the back of a spoon and cook over medium heat for 5 minutes or until the chorizo starts to crisp and the vegetables are nicely softened. In a separate pan, heat 2-3 tablespoons of oil and add the rice. Stir for 4-5 minutes or until the rice has a slightly golden color. 2 tablespoons salted European butter. Spray a large bowl with cooking spray, add the cereal, and set aside. In a microwave-safe bowl, place the marshmallows and butter. Heat on high for one minute. Stir very well, using the residual heat to fully melt the butter and marshmallows. Step. 3 Grill the corn and onion, covered, until grill marks form, about 3 minutes per side. Remove from the grill and let them cool slightly. Step. 4 Cut the kernels off the cobs and dice the onion. Combine in a medium bowl with the red bell pepper, jalapeño, lime juice, vinegar, salt, cumin, pepper, and chili powder. Arrange a rack in the middle of the oven. Preheat the oven to 375°F (190ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Remove the husk and silk from the corn. Brush the miso butter sauce on the corn and wrap each ear of corn in a 6-inch piece of aluminum foil. Roast for 30 minutes. Instructions. Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray. In a bowl, mix the dry jiffy mix, drained corn, cream corn, sour cream and melted butter together and pour into a the prepared baking dish. Cook uncovered for 45-50 minutes or until lightly golden brown. Instructions. Warm the Water – In the microwave-safe bowl, heat up the water until warm, about 45 to 60 seconds to reach 100 to 110ºF (38 to 43ºC). Make the Masa Dough – In a medium bowl, whisk together masa harina and salt. Add the warm water to the mixture and stir with a spatula or large spoon to combine. 2 Add the rice, broth, 1 cup of water and black beans to the pot. Stir one time, then bring to a simmer. Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes. Turn off the heat and let sit covered for an additional 10 minutes. Fluff with a fork, then fold in the lime juice and cilantro. Serve immediately. Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes. Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes. Tasty and Creative Yellow Rice Recipes! 20 Recipes. SCROLL. We know that you don’t always have time to cook, that's why we love convenient and delicious GOYA® Yellow Rice. Use it to prepare countless rice dishes in minutes or simply serve it as a tasty side, since it comes perfectly seasoned Spanish-style with garlic, onion and authentic spices. 1 cup rice, rinsed and drained. 1 cup canned whole kernel corn, drained. 1 dash salt. 1 dash freshly ground black pepper. 1 (8-ounce) can tomato sauce. 1/2 cup water. 1/2 cup coarsely chopped onion. 1/2 cup coarsely chopped green bell pepper 1 pound extra-lean ground beef. 1 (14.5-ounce) can diced tomatoes. 4 strips bacon, halved lengthwise oSqQZU.