Go Back
Homemade Arroz con Maiz, or Moro de Maiz (Rice with Corn) recipe image
Print Recipe Save it for later

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

This Arroz con Maiz is SO EASY! Sweet corn meets savory spices in a comforting one-pot Latin American classic.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Latin American
Keyword: Comfort Food, Easy, One-Pot, Vegetarian
Servings: 4 servings

Ingredients

  • 5 tablespoons olive oil divided, for sautéing and flavor
  • 1 large red onion minced
  • 2 cups sweet corn boiled soft, from frozen, or canned
  • 2 cups rice long grain, Carolina variety works best
  • 3 cups vegetable broth salted to taste, boiling-hot
  • 3 tablespoons minced parsley for garnish and fresh flavor

Instructions

Prepare the Ingredients

  • Start by mincing the red onion and chopping the parsley. If using frozen sweet corn, allow it to thaw slightly. If using canned corn, drain and rinse it well.

Cook the Arroz con Maiz

  • In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Once hot, add the minced onion. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  • Stir in the sweet corn and continue to sauté for another 3-4 minutes to slightly caramelize the corn.
  • Add the long-grain rice to the pot, stirring well to combine it with the corn and onion mixture. Sauté for an additional 2 minutes.
  • Carefully add the boiling-hot vegetable broth to the pot. Stir to ensure the rice is evenly distributed and submerged. Bring to a gentle boil.
  • Reduce heat to low, cover the pot, and let it simmer for about 18-20 minutes. Do not lift the lid during this time.
  • Once the rice has absorbed all the liquid, remove the pot from heat. Let it sit, covered, for 5 minutes. Then fluff the rice with a fork.
  • Drizzle the remaining 2 tablespoons of olive oil over the top and stir in the minced parsley for a fresh finish.

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Serving spoon

Notes

  • Use boiling-hot broth to ensure even rice cooking and avoid sogginess.
  • Do not lift the lid while simmering to keep the rice texture perfect.
  • This dish freezes well; cool completely before freezing in airtight containers up to 3 months.