Arroz con Maíz [Recipe + Video] Rice with Corn
User Reviews
5
Arroz con Maíz [Recipe + Video] Rice with Corn
Description
This Arroz con Maíz recipe focuses on long-grain Carolina rice cooked alongside sweet corn and minced red onion. The cooking begins by gently sautéing onions in olive oil until translucent, which softens and enhances their natural sweetness. Corn is stirred in next to warm through before adding the rice, which is lightly coated in oil to help keep the grains separate during cooking.
Vegetable broth heated to boiling and salted to taste is poured over the rice, which is then simmered uncovered with regular stirring to prevent sticking and burn spots, ensuring an even cook. The final part of cooking involves covering the pot tightly and gently steaming the rice on very low heat to finish the grains to a firm but fully cooked texture. Chopped parsley folded in at the end provides a fresh contrast to the rich flavors.
This dish can be served as a side or a light main course and pairs effectively with a variety of Latin American or vegetarian meals. Using hot broth and cooking the rice initially in oil are essential steps to achieving its characteristic loose, non-sticky texture.
Ingredients
- 5 tablespoons olive oil divided
- 1 red onion minced, large
- 2 cup sweet corn (boiled soft, from frozen, or canned)
- 2 cup rice (long grain, Carolina)
- 3 cup vegetable broth salted to taste, boiling-hot (see notes)
- 3 tablespoons parsley minced
Instructions
1. Cooking onions
- Heat 3 tablespoons of oil in the pot over medium heat. Add the onions and cook stirring the onions until they become translucent.
2. Adding corn and rice
- Once the onions have become translucent, add the corn, and cook stirring to heat it through. Stir in the rice, making sure it's all covered in a light oil film. This will help fix the starch and produce rice that is not too sticky (graneado).
3. Adding broth
- Pour in the vegetable broth and stir the rice.
4. Cooking rice
- Simmer uncovered, and stir regularly to avoid excessive sticking, always scraping as much of the rice at the bottom as possible.When almost all the liquid has evaporated cover with a tight-fitting lid and simmer over low heat for 10 minutes.Uncover and stir, moving the rice from the bottom to the top. Cover again and cook for 10 more minutes. Try the rice, it should be firm but cooked through (see notes). If necessary, cover and simmer for another 5 minutes over very low heat.
5. Finishing
- Uncover, add the remaining oil, and stir. Mix in the parsley and remove from the heat.
6. Serving
- After removing it from the heat, scoop the rice right away into a serving bowl. Scrape the rice at the bottom (concón) and serve alongside as a special treat. See above the recipe for serving suggestions.
Notes
- Use boiling-hot, salted broth to cook the rice for best texture.
- Do not add cold liquid to rice as it may cook unevenly or stay sticky.
- Sauté the rice briefly in oil before adding broth to help keep grains separate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 95g | 32% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 712mg | 30% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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