Yellow Ecuadorian Rice

We LOVE this side dish at our house.   This is another one of my “mother-in-law” recipes.  In fact, my mother-in-law learned it from her mother-in-law.  I’ll have to teach it to my future daughter-in-laws just to keep the tradition going. 🙂  I always make this rice for my mom when we get together.  She is an incredibly picky eater (not by choice) and even she considers this moist and flavorful side-dish an edible choice! 🙂

Yellow Ecuadorian Rice

4 cups cooked rice (not instant)

1 can of corn (or about 2 cups of fresh or frozen corn)

1/2 cup cilantro, chopped

1/2 cup green onions, chopped

1/4 cup of butter (use more or less, according to your own taste…or desire to cut calories!  Jon’s grandma has been known to put an entire cup of butter in her rice…please don’t do that!)

Salt (to taste)

Approximately 1 teaspoon of “Bijol” (you can find it in the Hispanic section of the supermarket)

*Note: If you can’t find “Bijol” anywhere, no worries.  It’s purpose is mainly to give the rice its yellow color.


After cooking the rice (I use a rice-cooker), add the butter, salt and bijol and mix thoroughly until the butter melts.  Then add the corn, cilantro, and green onions.  Mix until all of the ingredients are combined.


A super easy side-dish that always impresses guests! 🙂

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