0 from 45 votes
Arroz con Maíz [Recipe + Video] Rice with Corn
Learn how to make arroz con maíz (sweet corn pilaf) – also known as moro de maíz and locrio de maíz – a delectable combination of sweet corn and flavorful rice.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 586 kcal
Course:
Lunch , Dinner
Cuisine:
Caribbean , Dominican
Ingredients
- 5 tablespoons olive oil divided
- 1 large red onion minced
- 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 minced parsley
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.
Cup of Yum
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
- If you are using unsalted broth, add enough salt to your liking, then heat to boiling point before adding to the rice. Do not add cold liquid to the rice, or it may not cook properly.
- This is a recipe that definitely goes better if the rice is loose and non-sticky (graneado). This is why I cook the rice a bit in the oil before adding liquids.
Nutrition Information
Calories
586kcal
(29%)
Carbohydrates
95g
(32%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
712mg
(30%)
Potassium
315mg
(9%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
578IU
(12%)
Vitamin C
6mg
(7%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586
% 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.