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.
Servings: 4 servings
Ingredients
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
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.
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.