Arroz con Maíz Recipe
Latin American · Side dish · 35 min total
A vibrant and flavorful Latin American rice dish combining fluffy white rice with sweet corn kernels, often served as a side dish or light main course.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 1 cup fresh or frozen corn kernels
- 2 tablespoons vegetable oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup diced red bell pepper
- 1 3/4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
Instructions
- Rinse the rice under cold water until the water runs clear; drain well.
- Heat oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and bell pepper; cook 1 minute more.
- Stir in the rice and corn; cook, stirring, for 2 minutes until rice is lightly toasted.
- Add broth, salt, and cumin; bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in cilantro.
Tips
- For extra flavor, use corn cut fresh from the cob.
- This dish pairs well with grilled meats or beans.
- Leftovers can be refrigerated for up to 3 days; reheat with a splash of water.
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