Name: Arroz con Maiz, or Moro de Maiz (Rice with Corn)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 5 tablespoonsolive oil (divided); 1 large red onion (minced); 2 cupsweet corn ((boiled soft, from frozen, or canned)); 2 cuprice ((long grain, Carolina)); 3 cupvegetable broth (salted to taste, boiling-hot (see notes)); 3 tablespoonsminced parsley

Jump to Recipe

This is a home-cooked arroz con maiz — simple, honest, and comforting. It’s rice cooked with sweet corn and onion, finished with olive oil and parsley. The texture is lightly separated grains with a golden crust at the bottom (concón) that people fight over. It’s not fancy, but it’s exactly the kind of side that makes a weeknight dinner feel intentional.

The method is straightforward: sweat the onion, warm the corn, coat the rice in oil, add boiling vegetable broth, and cook in two low-simmer stages. The recipe uses vegetable broth so it’s naturally vegetarian, and the oil and parsley at the end turn the dish glossy and fragrant. Expect a balance of toothsome rice, pops of corn sweetness, and a savory base from the broth.

I’ll guide you through what to buy, how to execute each step, common traps to avoid, and easy swaps when your pantry looks sparse. Follow the steps as written for reliable results, and read the tips — they’re the difference between good arroz con maiz and one you’ll make again and again.

What to Buy

Stick to a short shopping list and buy quality where it matters. Long-grain Carolina rice gives the right body and separation. If you’re using frozen corn, thaw or sauté it until heated through; canned works, too — drain it well. Use a vegetable broth you trust for flavor; store-bought is fine, homemade is better.

Rice: buy long-grain (Carolina) rice for texture and separation.
Corn: fresh, frozen (thawed) or canned — choose based on season and convenience.
Olive oil: extra virgin is fine; you’ll use it for flavor and finish.
Red onion: offers a sweet, mild bite; mince finely.
Parsley: fresh and minced for color and brightness.
Vegetable broth: salted to taste and brought to a boil before use.

Ingredients

5 tablespoons olive oil, divided — provides fat for browning and a glossy finish; reserve some for stirring in at the end.
1 large red onion, minced — builds the savory-sweet base; mince so it softens quickly and evenly.
2 cups sweet corn (boiled soft, from frozen, or canned) — the star flavor and texture; drain canned corn well to avoid extra liquid.
2 cups rice (long grain, Carolina) — gives the proper separated grain texture; do not rinse unless you prefer a cleaner starch profile.
3 cup vegetable broth, salted to taste, boiling-hot (see notes) — hot liquid maintained on the stove is crucial for consistent cooking.
3 tablespoons minced parsley — for freshness and color; stir in at the end.

Arroz con Maiz: How It’s Done

Bring the 3 cups vegetable broth to a boil and keep it hot on the stove (boiling-hot) while you cook the rice.
In a medium pot over medium heat, add 3 tablespoons of the olive oil.
When the oil is hot, add the minced red onion and cook, stirring frequently, until the onion is translucent (about 4–6 minutes).
Add the sweet corn and cook, stirring, until the corn is heated through (about 2–3 minutes).
Stir in the 2 cups of rice, mixing thoroughly so each grain is coated in the oil and mixed with the onion and corn.
Pour in the hot vegetable broth and stir once to distribute the rice evenly.
Bring the pot to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring regularly and scraping the bottom to prevent excessive sticking, until almost all the liquid has evaporated (watch for most of the broth to be absorbed).
Once almost all the liquid has evaporated, cover the pot with a tight-fitting lid and simmer over low heat for 10 minutes.
Remove the lid, stir gently to move the rice from the bottom to the top, then cover again and cook for 10 more minutes over low heat.
Check the rice; it should be firm but cooked through. If it is not fully cooked, cover and simmer for up to another 5 minutes over very low heat.
Remove the pot from the heat. Add the remaining olive oil (the rest of the 5 tablespoons) and stir to distribute it through the rice.
Stir in the 3 tablespoons minced parsley.
Immediately scoop the rice into a serving bowl. Scrape the browned rice from the bottom (concón) and serve it alongside as a special treat.

Top Reasons to Make Arroz con Maiz

It’s fast and pantry-friendly: most ingredients are staples or frozen/canned items.
Vegetarian and flexible: a solid side for many mains or a simple main with a salad.
Textural contrast: tender rice, sweet corn kernels, and the prized concón.
Comfort food with personality: more interesting than plain rice, but just as reliable.
Scales easily: double or halve quantities with the same method and timing adjustments.

What to Use Instead

If you don’t have red onion, a yellow or white onion will work; expect a slightly different sweetness profile.
If you’re out of sweet corn, thawed frozen corn or well-drained canned corn are acceptable stand-ins.
If you prefer a richer finish, swap half the olive oil for a tablespoon of butter at the end.
Short-grain rice will make the dish stickier; use it only if you want a creamier texture.

Equipment at a Glance

Medium, heavy-bottomed pot with a tight-fitting lid — distributes heat and helps form the concón.
Wooden spoon or spatula — for stirring and scraping the bottom without damaging the pot.
Measuring cups and spoons — accurate liquid-to-rice ratio matters.
Small bowl for the finished rice and a spatula for serving the concón.

Avoid These Traps

Don’t add cold broth. Cold liquid shocks cooking temperature and increases total cook time; keep the broth boiling-hot on the stove.
Don’t skip stirring during the first simmer stage. Regular stirring helps prevent excessive sticking and ensures even absorption.
Don’t lift the lid too often during the covered simmer stages; only lift when the recipe instructs to stir. Maintaining steady low heat is key.
Don’t pour in more liquid without checking texture first. If rice is nearly done, a short extra simmer is better than drowning the pot.

Smart Substitutions

Rice: If Carolina long-grain rice is unavailable, use any long-grain white rice but expect slightly different cooking time. Keep the same liquid ratio and monitor absorption closely.
Broth: Vegetable broth can be replaced by low-sodium chicken broth if you’re not vegetarian; reduce added salt accordingly.
Oil: Use neutral oil (canola) in place of olive oil if you prefer a milder finish, then add a splash of olive oil at the end for flavor.
Herbs: If you lack parsley, chopped cilantro works, though it shifts the flavor profile toward a brighter, citrusy finish.

Little Things that Matter

Keep the broth boiling-hot so the rice reaches a steady simmer quickly; this makes the timing reliable.
Coating each grain in oil before adding broth keeps grains separate and helps form the concón without turning gummy.
Scraping the bottom during the first uncovered simmer prevents large stuck patches and promotes an even crust.
Adding the final oil off the heat preserves gloss and prevents the oil from breaking down or tasting flat.
Serving the concón (browned bottom) alongside is both traditional and texturally delightful — include it intentionally.

Best Ways to Store

Refrigerate: Cool rice to room temperature within an hour, then store in an airtight container for up to 3–4 days.
Freeze: Spread on a tray to cool, then transfer to freezer bags or containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove with a splash of water or broth and a little oil; cover to steam through. Microwave in short bursts, fluffing between intervals.
Don’t leave at room temperature for more than two hours to avoid bacterial growth, especially because the rice contains sweet corn.

Ask & Learn

Q: Can I make this gluten-free? A: Yes — all ingredients listed are naturally gluten-free. Confirm your broth is certified gluten-free if needed.
Q: How do I get more concón? A: Use slightly higher initial heat to encourage browning, but watch closely. A heavy-bottomed pot promotes even crust formation.
Q: Can I add protein? A: Yes — fold in cooked beans, sautéed shrimp, or shredded chicken after the final stir to keep textures balanced.
Q: Is rinsing the rice necessary? A: Not required here; rinsing removes surface starch and can change the mouthfeel. If you rinse, allow a slightly longer cook as the rice will absorb more water initially.

Make It Tonight

This dish cooks quickly and fits neatly into a weeknight routine. Timeline: 5 minutes prep (mince onion, measure rice and oil), 20–25 minutes active cooking, 10–15 minutes final rest and finish — about 40–45 minutes from start to table. Pair it with roasted vegetables, beans, grilled fish, or a simple green salad.

Serving ideas

Spoon over roasted plantains and black beans for a fuller plate.
Serve alongside grilled chicken or fish with a squeeze of lime to brighten the whole meal.
Top with crumbled queso fresco or a drizzle of hot sauce if you want more richness or heat.

Follow the steps, pay attention to heat and timing, and don’t rush the final resting stages — that’s when the flavors come together and the concón forms. This arroz con maiz rewards simple care. Make it once, and it’ll be a regular on your table.

Print Recipe Save it for later

Arroz con Maiz, or Moro de Maiz (Rice with Corn)

A simple rice and corn dish (Moro de Maiz) cooked in hot vegetable broth with sautéed onions and parsley. Olive oil is added in two stages to give the rice a rich finish and the toasted bottom (concón) is served alongside.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Dominican

Servings: 4 servings

Ingredients

5 tablespoonsolive oil divided
1 large red onion minced
2 cupsweet corn (boiled soft, from frozen, or canned)
2 cuprice (long grain, Carolina)
3 cupvegetable broth salted to taste, boiling-hot (see notes)
3 tablespoonsminced parsley

Instructions

Bring the 3 cups vegetable broth to a boil and keep it hot on the stove (boiling-hot) while you cook the rice.
In a medium pot over medium heat, add 3 tablespoons of the olive oil.
When the oil is hot, add the minced red onion and cook, stirring frequently, until the onion is translucent (about 4–6 minutes).
Add the sweet corn and cook, stirring, until the corn is heated through (about 2–3 minutes).
Stir in the 2 cups of rice, mixing thoroughly so each grain is coated in the oil and mixed with the onion and corn.
Pour in the hot vegetable broth and stir once to distribute the rice evenly.
Bring the pot to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring regularly and scraping the bottom to prevent excessive sticking, until almost all the liquid has evaporated (watch for most of the broth to be absorbed).
Once almost all the liquid has evaporated, cover the pot with a tight-fitting lid and simmer over low heat for 10 minutes.
Remove the lid, stir gently to move the rice from the bottom to the top, then cover again and cook for 10 more minutes over low heat.
Check the rice; it should be firm but cooked through. If it is not fully cooked, cover and simmer for up to another 5 minutes over very low heat.
Remove the pot from the heat. Add the remaining olive oil (the rest of the 5 tablespoons) and stir to distribute it through the rice.
Stir in the 3 tablespoons minced parsley.
Immediately scoop the rice into a serving bowl. Scrape the browned rice from the bottom (concón) and serve it alongside as a special treat.

Equipment

Thick bottom, 1.5 gal [5.5 liters] capacity pot

Notes

Cook's 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.