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    Home » Recipes » Side Dishes

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

    Arroz con Maíz, or Moro de Maíz (Sweet Corn Pilaf)

    En Español Recipe ↆ

    Arroz con maíz (rice with corn), also known as moro de maíz and Locrio de maíz, is a delicious combination of sweet corn and the most flavorful rice. It is one of our most popular rice dishes, and it's easy to make and a very versatile side dish.

    Arroz con Maíz, or Moro de Maíz (Sweet Corn Pilaf)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Versions
    3. Serving suggestions
    4. About this recipe
    5. Recipe

    Why we ❤️ it

    Arroz con maíz, moro de maíz or locrio de maíz (rice with corn) is a flavorful sweet corn pilaf, and one of the most popular Dominican rice side dishes. But if you think it is just adding sweet corn to white rice, you're missing out on a huge opportunity here.

    Done right, this rice can have a deeper, richer flavor, enhanced by the gentle sweetness of sweet corn.

    Versions

    The simplest version of this corn and rice recipe you'll find out there is just corn added to a pot of white rice while it cooks. Just white rice with corn. Perhaps some herbs are thrown in for garnish.

    Other recipes call for more seasonings and ingredients to add more flavor to it [1]. The latter is my preference.

    Another way to make this (though I didn't, to keep it a vegan-friendly recipe) is to fry chopped tocineta (bacon) and use the fat it releases instead of oil, leaving the tocineta to keep cooking alongside the rice. This appeared in one of the oldest Dominican cookbooks [1] I own.

    Arroz con Maíz, or Moro de Maíz (Sweet Corn Pilaf)
    Arroz con Maíz, or Moro de Maíz (Sweet Corn Pilaf)

    Arroz con maíz or moro de maíz

    Serving suggestions

    This rice dish makes a very tasty concón, so serve it alongside as a special treat. Rice with corn goes excellent with Pollo guisado, Res guisada and Cerdo guisado (braised chicken, beef and pork). For a meatless version, I recommend Berenjena asada (roasted eggplants), and for a vegan version, serve with Repollo guisado (stewed cabbage).

    As you can see in the photos, aside from some meat dishes, we also love it with Fritos maduros (fried sweet plantains), and I also recommend some Arepitas de maíz (cornmeal fritters).

    About this recipe

    I use vegetable broth to add extra flavor, which you can make with our easy recipe or buy. You do not need to be limited by this; experiment and add other ingredients and herbs that you love too, but most importantly, don't just make white rice and add corn to it. But if you do not want to use broth, just use an identical amount of boiling-hot water that you will salt to taste once added to the rice.

    Buen provecho!

    Tia Clara

    Recipe

    Keep screen on while cooking

    [Recipe + Video] Moro or Arroz con Maíz (Rice with Corn)

    By: Clara Gonzalez
    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.
    5 from 9 votes
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican
    Servings 4 servings
    Calories 586 kcal

    Equipment

    • Thick bottom, 1.5 gal [5.5 liters] capacity pot

    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
     

    • Cooking the onion
      Heat 3 tablespoons of oil in the pot over medium heat. Add the onions and cook stirring the onions until they become translucent.
    • Adding rice to the pot
      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).
    • Pour in the vegetable broth and stir the rice.
    • Covering pot
      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.
    • Adding parsley
      Uncover, add the remaining oil, and stir. Mix in the parsley and remove from the heat.
    • Scooping out rice from the pot
      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.

    Tips and Notes

    Our recipe for vegetable broth yields 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

    Calories: 586kcalCarbohydrates: 95gProtein: 10gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 712mgPotassium: 315mgFiber: 4gSugar: 6gVitamin A: 578IUVitamin C: 6mgCalcium: 35mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR arroz con maiz in english, dominican arroz con maiz, locrio de maiz, moro de maiz, white rice and corn recipe
    More recipes with: corn, grains, pineapple, rice

    References

    1. Mari's Cakes: Moro de maíz
    2.  Amanda Ornes de Perelló, Cocina Criolla. Sto. Dgo.: Ed. del Caribe, 1962. Pag. 231

    Published Feb 15, 2011, and last revised May 4, 2022

    Edited: May 4, 2022 | Publish: May 4, 2022

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    Recipe Rating




    Recipe Rating




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    11 Comments
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    Sarah
    September 1, 2021 11:56 PM

    I tried this recipe because it seemed simple enough and the ingredients are easy to find here. Very tasty. I would do it again.5 stars

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    Joel
    October 15, 2018 7:32 PM

    Wow my arroz con maiz came out so good. Thanks Aunt clara. Love the website and come here everyday to find something new to cook.5 stars

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    Frances
    July 6, 2016 12:40 PM

    Thank you for all your recipes, you have allowed me to tap into my Dominican roots in a way I could not before. My mother refused to teach me how to cook our typical Dominican dishes via recipes/measurements, she insisted on the old adage "mirando es que se aprende." And,… Read more »

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