Arroz con Choclo

Ingredients

• 2 cups Long-grain white rice
• 1 1/2 cups Frozen or fresh Peruvian giant corn (Choclo)
• 2 tbsp Vegetable oil
• 3 pieces Garlic cloves, minced
• 1/2 tsp Anise seeds
• 2 1/2 cups Water
• 1 1/2 tsp Salt
• 1 tsp Sugar
• 1 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Rinse the white rice under cold water until the water runs clear, then drain thoroughly.

2. 2

   In a large pot, heat the vegetable oil over medium heat and sauté the minced garlic until fragrant but not browned.

3. 3

   Add the anise seeds to the oil and toast for 30 seconds to release their aromatic oils.

4. 4

   Stir in the giant corn kernels (choclo) and cook for 2 minutes, coating them in the garlic oil.

5. 5

   Add the drained rice to the pot and stir for 1 minute to lightly toast the grains.

6. 6

   Pour in the water, salt, and sugar, then bring the mixture to a boil over high heat.

7. 7

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes until the water is absorbed.

8. 8

   Remove from heat, let it rest covered for 5 minutes, then fluff with a fork and garnish with parsley if desired.