In Dominican homes, arroz con maíz doesn’t need a special occasion. It’s the rice you make on a regular Tuesday, when you want something simple that still feels like a full meal. That tiny bit of sweetness from the corn, mixed into soft, perfectly cooked white rice — it’s the kind of combination that doesn’t need much explanation. You just know it works.
Growing up, this was one of those dishes that showed up without fanfare and somehow always made the plate feel complete. A little arroz con maíz next to a serving of Pollo Guisado, or even just a fried egg on top, and dinner was done. No complaints, no leftovers.
What I love most is how forgiving this recipe is. It follows the same technique as classic Dominican White Rice, so once you have that down, arroz con maíz is just one easy step further. If you’ve never made it before, you’re going to wonder why you waited this long.
Step-by-Step Instructions
Start by heating the oil, salt, and water in a caldero over medium-high heat until it comes to a boil. This is the same base method used in my Dominican White Rice, so if you’ve made that before, this will feel very familiar.
Add the rinsed rice and stir occasionally to keep it from sticking to the bottom of the pot. Let it cook over medium heat until most of the water has been absorbed and the surface begins to look slightly dry on top — about 10 minutes.
At this point, add the drained corn and gently mix it in so it’s distributed evenly throughout the rice. You want the corn worked in before the steam takes over.
Lower the heat, cover the pot, and let the rice cook undisturbed for 25 minutes. Once done, fluff it carefully with a fork, cover again, and let it rest for 5 more minutes before serving. This rest time is what gives you that perfectly tender, fluffy texture.
If you’re using green onions, fold them in right at the end for a little freshness and color.
Serving Suggestions
This arroz con maíz is the kind of side that works with almost anything on the table.
Pair it with stewed dishes like Pollo Guisado (Dominican Stewed Chicken) or Camarones Guisados (Stewed Shrimp), where the flavors soak right into the rice. It also works beautifully alongside something simple like Beef Picadillo, letting the corn’s natural sweetness balance out the savory meat.
For something a little heartier, serve it with Bacalao con Huevos for a classic Dominican combination that feels like home. And honestly, sometimes all you need is a fried egg on top of a warm bowl of this rice. Simple, satisfying, and ready in minutes.
Storage Tips
Let the rice cool completely before storing. Transfer it to an airtight container and keep it in the refrigerator for up to 3 to 4 days.
When reheating, add a small splash of water before warming it on the stovetop or in the microwave — this keeps the rice from drying out and helps it come back to the right texture.
You can also freeze it in individual portions for longer storage. Just make sure it’s well sealed, and reheat gently with a little added water when you’re ready to serve.
Recipe Tips
- Rinse the rice before cooking. This removes excess starch and helps the grains cook up fluffy instead of clumping together.
- Canned corn works best here because it’s already tender. If using frozen corn, make sure it’s fully thawed before adding it to the pot so it doesn’t affect the cooking time.
- If you’re using brown or wild rice, you’ll need to increase the cooking time and add a bit more water. The technique stays the same, just adjust as needed.
- Want to build on this recipe? You can stir in small diced vegetables like carrots or peas. Keep the additions simple so the rice stays the star of the plate.
- This recipe is naturally vegan when made with vegetable oil instead of butter. All the base ingredients — rice, corn, salt, oil, and water — are plant-based, so no adjustments needed. It works for just about everyone at the table.
Arroz con Maíz (Rice with Corn)
Author:Equipment
- Large caldero or heavy-bottomed pot
Ingredients
- 3 tablespoons vegetable oil or butter (45 ml)
- 2 teaspoons salt (10 g)
- 4 cups water (950 ml)
- 3 cups long-grain white rice, rinsed and drained (600 g)
- 1 can (15 ounces) sweet corn, drained (425 g)
- 2 tablespoons green onion, finely chopped (12 g) — optional
Instructions
- In a large caldero or heavy-bottomed pot, combine the oil, salt, and water. Heat over medium-high heat until the water comes to a boil.
- Add the rinsed rice and stir occasionally to keep it from sticking to the bottom of the pot. Cook over medium heat until the rice absorbs most of the water and the surface begins to look dry on top, about 10 minutes.
- Add the drained corn and stir gently to combine. Reduce the heat to low, cover, and cook for 25 minutes.
- Fluff the rice gently with a fork. Cover again and let it rest for 5 minutes.
- If using, stir in the chopped green onion just before serving.
- Serve warm.
Video
Notes
- If using brown or wild rice, increase the cooking time by about 20 minutes and adjust the water as needed.
- Canned corn is recommended because it’s already tender. If using frozen corn, thaw it fully before adding it to the pot.
- You can add small diced vegetables like carrots or peas for a simple variation.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Monique says
Do you drain the corn ?…
My Dominican Kitchen says
Yes, in this recipe you’ll want to drain the corn before adding it so the rice doesn’t get too wet.
Wendy Padilla says
I make mine the exact same way I just add sazon to it, it’s always so good.
leila says
This dish is very nice and delicious i made it for my husband and he loved it alot
Adriana says
How long should it take for the raise the rice to soak up all of the water before adding in the corner and then putting the top on. Or am I supposed to put the top on for the rice to soak up the water.. I feel like I put too much water because the race is taking a long time to soak it up.
Vanessa says
It should take from 10-15 minutes for the rice to soak up all the water.
Alex says
My mom makes the best Arroz con maiz. I’ve tried making it myself but have failed. I’ll try this recipe out but will add butter to the water before adding the rice. My boyfriend makes good rice but I prefer it with corn.
Vanessa says
Arroz con maiz is my favorite rice dish. Butter will add fantastic flavor to the rice.
Tara says
I use Lowrys Hawaiian marinade for my baked/grilled chicken and use this as a side. I also add some pineapple or mango to sweeten it just a bit more than the corn. Yummy!
Ana says
Prepare este arroz para noche buena, quedo delicioso a todos les encantó
Vanessa says
I’m so glad you enjoyed it Ana! This is one of my favorite rice dishes.
Silvia Martinez says
It reminds me al arroz blanco de mi mamá.
Enriqueta Lemoine says
Sweet story. Delicious rice… Thanks for sharing!
Vanessa says
Thanks!
Steven Newman says
I love this dish never knew it was an actual thing lol. Make with minute rice and chicken broth. I dont drain the corn i just add it to the boil for the rice
renee torres says
if canned corn is used, do I drain the corn before adding it to the rice?
Vanessa says
Hi Renee, yes. The canned corn should be drained.
Marisa says
This brings back memories for me too & what a coincidence my grandmother lived with us & was our main cook too.& my mom hardly cooked. Just wondering did you use long grain rice. Or an instant?
Thanks. I can’t wait to make this one soon.
Vanessa says
Hi Marisa! Dishes that bring us beautiful memories are always the best, aren’t they?
Yes, I used long grain rice for this recipe. Hope you make it soon.
Marisa says
Can I add frozen corn or will it not turn out the same? That’s all I have on hand.
Vanessa says
Hi Marisa! You can add frozen corn as long as it’s completely thawed before adding to the rice. If not, the rice will become too wet and mushy when cooked. Give it a try and tell me how it came out. ?