Purple Corn Rice


2 cups long grain white rice

2 TBSP vegetable oil or lard

1/2 yellow onion, small diced

1 TBSP Yellow pepper paste

2 TBSP minced garlic

1/2 teaspoon salt

3 cups chicha morada elixir

2 tablespoons olive oil to finish

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  1. Preheat a pot with a fitted lid. Add oil and onions and sauté until soft. Proceed with the Yellow pepper paste and garlic and sauté for one minute.
  2. Incorporate rice and purple corn elixir. Bring to a boil, cover, and adjust to low temperature for 20 minutes.
  3. After 20 minutes let it rest for extra 10 minutes covered.
  4. Finally, open our pot, drizzle your olive oil and fluff it with a big fork.