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 that everyone will love.

– 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


Step 1:

Heat 3 tablespoons of oil in the pot over medium heat. Add the onions and cook stirring the onions until they become translucent.

Step 2:

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).

Step 3:

Pour in the vegetable broth and stir the rice.

Step 4:

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.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.

Step 5:

Uncover, add the remaining oil, and stir. Mix in the parsley and remove from the heat.

Step 6:

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.

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