Arroz con Maíz

This arroz con maíz is one of those simple Dominican sides that always shows up and always delivers. The rice cooks up fluffy, full of color, and lightly sweet from the corn, making it the perfect partner for any guisado or grilled meat.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 tbsp achiote oil

• ½ yellow onion, diced

• 1 tsp garlic paste

• 1 tsp sofrito

• 1 chicken bouillon cube

• 1 can corn, drained

• 2 cups long grain rice, washed

• 2½ cups water

Optional

• 1 sazon packet if using regular oil instead of achiote oil

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Step-by-Step Instructions

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1. Build the base

   In a pot over medium-high heat, add achiote oil. Add onion, garlic paste, sofrito, and bouillon cube. Cook until fragrant.

2. Add corn and rice

   Stir in corn. Add rice and mix until coated and lightly colored. If using regular oil, add sazon for color.

3. Add liquid

   Pour in water. Cover and cook for 8 to 10 minutes until liquid absorbs.

4. Steam the rice

   Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.

5. Finish

   Fluff and serve warm.

Notes from My Kitchen

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1. The rice mound helps prevent burning and keeps everything cooking evenly.

2. Achiote oil gives that classic Dominican color and subtle flavor.

3. The corn adds a light sweetness that balances the dish.

4. This goes with everything, especially saucy meats.

Yield: 4

Author: Michelle Disla

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Arroz con Maíz

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

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Ingredients

• 2 tbsp achiote oil
• ½ yellow onion, diced
• 1 tsp garlic paste
• 1 tsp sofrito
• 1 chicken bouillon cube
• 1 can corn, drained
• 2 cups long grain rice, washed
• 2½ cups water

Instructions

1. In a pot over medium-high heat, add achiote oil. Add onion, garlic paste, sofrito, and bouillon cube. Cook until fragrant.
2. Stir in corn. Add rice and mix until coated and lightly colored. If using regular oil, add sazon for color.
3. Pour in water. Cover and cook for 8 to 10 minutes until liquid absorbs.
4. Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.
5. Fluff and serve warm.

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