Arroz con Maíz [Video+Recipe] Rice with Corn

Arroz con Maíz [Video+Recipe] Rice with Corn

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.

Course Dinner, Lunch

Cuisine Caribbean, Dominican

Keyword arroz con maiz in english, dominican arroz con maiz, locrio de maiz, moro de maiz, white rice and corn recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 586kcal

Author Clara Gonzalez

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

1. Cooking onions

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

2. Adding corn and rice

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).

3. Adding broth

Pour in the vegetable broth and stir the rice.

4. Cooking rice

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.

5. Finishing

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

6. Serving

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.

Video

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.

Nutrition