There are certain dishes that don’t try too hard, and that’s exactly why they work.
Arroz con maíz is one of those recipes. Simple, familiar, and always there when you need something that brings the whole plate together. It’s the kind of rice you make without overthinking, the same way you would with White Rice or a classic Arroz con Gandules.
Growing up, this was one of those dishes that showed up quietly but consistently. Nothing fancy, just good rice, a little sweetness from the corn, and a flavor that somehow makes everything else on the plate better.
And once you make it, you’ll see exactly what I mean.
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 White Rice, so if you’ve made that before, this will feel familiar.
Add the rinsed rice and stir occasionally to keep it from sticking. Let it cook until most of the water has been absorbed and the surface begins to look slightly dry.
At this point, add the corn and gently mix it in so it’s evenly distributed throughout the rice.
Lower the heat, cover, and let the rice cook undisturbed until tender. Once done, fluff it carefully with a fork, cover again, and let it rest for a few minutes before serving.
If you’re using green onions, fold them in right at the end for a fresh finish.
Serving Suggestions
This arroz con maíz is the kind of side that works with almost anything.
You can serve it with stewed dishes like Pollo Guisado (Dominican Stewed Chicken) or something simple like Beef Picadillo (Carne Molida), where the flavors soak right into the rice.
It also pairs really well with seafood dishes like Camarones Guisados or even something as comforting as Bacalao con Huevos.
And honestly, sometimes all you need is a plate of this with a fried egg on top. Simple, but it hits every time.
Storage Tips
Let the rice cool completely before storing.
Transfer it to an airtight container and keep it in the refrigerator for up to 3–4 days. When reheating, add a small splash of water to bring the rice back to life and keep it from drying out.
You can also freeze it in portions for longer storage. Just make sure it’s well sealed, and reheat gently when ready to serve.
Recipe Tips
If you’re using brown or wild rice, you’ll need to increase the cooking time and adjust the liquid slightly to make sure the grains cook through properly.
Canned corn works perfectly here because it’s already tender, but you can also use frozen corn—just make sure it’s thawed before adding it to the pot.
This recipe is flexible, so if you want to build on it, you can add small diced vegetables like carrots or peas. Just keep it simple so the rice stays the star.
And if you’re using pre-cooked rice, taste before adding salt and adjust as needed.
Arroz con Maíz (Rice with Corn)
Author:Equipment
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 (600 g)
- 1 can (15 ounces) sweet corn, drained (425 g)
- 2 tablespoons green onions, chopped (10 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 begins to boil.
- Add the rinsed rice and stir occasionally to prevent it from sticking to the bottom of the pot. Cook until the rice absorbs most of the water and the surface begins to look dry.
- Add the drained corn and stir gently to combine. Reduce the heat to low, cover, and cook for 25 minutes.
- Fluff the rice carefully with a fork. Cover again and let it rest for an additional 5 minutes.
- If using, add the chopped green onions and gently mix before serving.
- Serve warm with your favorite main dish.
Video
Notes
- If using brown or wild rice, increase the cooking time by about 20 minutes and adjust water as needed.
- You can add vegetables like diced carrots or peas for variation.
- If using pre-cooked rice, taste before adding salt and adjust seasoning as needed.
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. ?