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Arroz con Maiz is a delicious dish that is the perfect side. This Latin-style corn with rice is easy to make and pairs with many dishes. To make the Arroz con Maiz, onions, bell peppers, and garlic are sautéed in oil, then corn is added. Next, the rice is added and cooked until its lightly toasted. We added vegetable stock instead of water to give the Arroz con Maiz additional flavor, then cooked it until it was firm but tender, and finished it off with fresh cilantro and lime wedges. Serve Arroz con Maiz with your favorite vegan or gluten-free dishes such as our Vegan Tacos or Fiesta Chicken, and you will have a delicious dinner that receives a round of applause.
Where is arroz con maiz from?
Arroz Con Maiz is a Latin dish that is common in Puerto Rico, Cuba, and the Dominican Republic.
How do you store arroz con maiz?
Arroz con Maiz can be stored in the refrigerator in an airtight container for 3 days.
Is it OK to freeze arroz con maiz?
Yes, you can freeze Arroz con Maiz. Place the Arroz con Maiz onto a sheet pan, and spread it into an even layer until it cools completely. Place the Arroz con Maiz into Ziploc bags, label them with the date and the type of rice, and freeze them. The Arroz con Maiz will last for 2 months.
How many carbs does arroz con pollo have?
One serving of Arroz con Pollo contains 87.2 grams of net carbs.
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Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Serves
4 persons
Ingredients
- 2 tablespoons Olive Oil
- 1 large White Onion, diced
- 1 medium Red Bell Pepper, diced
- 2 cloves Garlic, minced
- 2 cups fresh, frozen, or canned Corn
- 2 cups Long Grain White Rice
- 3 cups Vegetable Broth
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3 tablespoons Cilantro, minced
- 1 Lime, cut into wedges
Instructions
To a medium pot, add the olive oil and set it over medium-high heat.
Add the onions and red bell peppers and cook them for 3-4 minutes until tender.
Next, stir in the garlic and corn, and cook for 1 minute until fragrant.
Add the long-grain rice and cook it for 2 minutes, stirring constantly.
Add the vegetable broth to the Arroz con Maiz, turn the heat down to medium-low, and cook it for 5-8 minutes, often stirring to keep the Arroz con Maiz from sticking to the bottom of the pot until most of the water evaporates. Cover the Arroz con Maiz and cook it for an additional 10 minutes.
Test the Arroz con Maiz by taking a bite; the rice should be tender but firm. If it is not tender, cook the Arroz con Maiz for an additional 5 minutes and test it again.
Stir in the cilantro, salt and pepper, removing the Arroz con Maiz from the stove. Serve the Arroz con Maiz with fresh lime wedges.
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