Arroz del Sol (Rice of the sun)

Cooking Instructions

In a large rice pot, simmer cilantro, carrots, saffron, salt and chicken boullion on medium heat until cilantro darkens.

Add water depending on how much rice you are cooking (it's usually about twice as much water as rice). Bring to a boil.

While waiting for your water to boil, thoroughly rinse your rice in a strainer at least three times. Your rice will be sticky if you don't do this!

When water boils, add rice. *Tip: to know if you've got just the right amount of rice to water, take an average medal stiring spoon and place upright in the middle of the pan. If it stays in place, you're good. If it falls, you probably have too much water. Take some out.

Simmer the rice on medium heat uncovered for about 10 minutes or until the liquid has boiled down below the level of the rice.

Add the corn, stir once, cover and reduce heat to low. Let the rice slowly simmer/ steam for another 30 or so minutes or until it is soft. Don't stir until the end or you'll mess up the "con-con". *Con-con is the rice that crisps to the bottom of the pan and soaks up a lot of the flavor. Scrape it off with a metal spoon and eat the crispy rice. It is a dominican favorite!