This post is also available in: Español
This is a delicious side dish that will be the highlight of any meal and can be paired with any meat, vegetable, and even eggs for a delicious lunch or dinner. Arroz con maiz (rice and corn) is quick and easy to make.
When I was a little girl, about 4-5 years old, we had a neighbor, who made the most delicious rice with corn in the whole wide world.
I remember how I used to sneak into her house with the excuse of having play dates with both of her daughters (who were my best friends by the way) just to ask her to make rice with corn for us. Well, mostly for me.
After a few times of me doing this, she took notice and started inviting me over for lunch or dinner, whenever she cooked arroz con maiz.
Easy to make with simple ingredients, this delicious side dish truly is a family favorite.
For more rice dishes, be sure to try my Arroz con Gandules and Arroz Primavera
Ingredients
- Oil or Butter
- Salt
- Water
- Rice
- Canned Corn
- Green Onions
How to make arroz con maiz
- In a large cast-iron pot, heat oil, salt, and water over medium-high heat.
- When the water begins to boil, add the rice, stirring occasionally to avoid sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, add the corn. Stir to combine well. Lower the heat to low. Cover and let cook for 25 minutes.
- Then, stir the rice carefully to fluff it up. Cover for an additional 5 minutes.
- Add the green onions and stir to combine.
- Serve warm with your favorite main dish.
Frequently Asked Questions
Arroz con maiz is best served as soon as it’s made, but it will keep well, covered in the fridge for around 3 days. Reheat it gently on the stovetop to serve.
Yes, you can use frozen rather than caned corn if that’s what you have, the recipe remains the same. You can also use fresh corn if you have some that needs to be used.
The rice is best to eat warm and you can pair it with any main dish you like. My favorite is scrambled eggs, but that’s just because it brings really fond childhood memories. You can have yours however you like.
Recipe Notes and Tips
- If you use brown or wild rice, increase the cooking time by around 20 minutes.
- Feel free to add in other veggies like carrots or peas!
More Side Dishes
INGREDIENTS
- 3 tablespoons vegetable oil or butter
- 2 teaspoons salt
- 4 cups water
- 3 cups long-grain, white rice, rinsed
- 1 can ( 15 oz.) sweet corn, drained
- 2 tablespoons green onions, chopped
INSTRUCTIONS
- In a large cast-iron pot, heat oil, salt, and water over medium-high heat.
- When the water begins to boil, add the rice, stirring occasionally to avoid sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, add the corn. Stir to combine well. Lower the heat to low. Cover and let cook for 25 minutes.
- Then, stir the rice carefully to fluff it up. Cover for an additional 5 minutes.
- Add the green onions and stir to combine.
- Serve warm with your favorite main dish.
NOTES
- If you use brown or wild rice, increase the cooking time by around 20 minutes.
- Feel free to add in other veggies like carrots or peas!
Nutrition
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This recipe post was first published in September 2015. The post was updated in March 2021 with new photos and more recipe details.
leila
This dish is very nice and delicious i made it for my husband and he loved it alot
Adriana
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
It should take from 10-15 minutes for the rice to soak up all the water.
Alex
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
Arroz con maiz is my favorite rice dish. Butter will add fantastic flavor to the rice.
Tara
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
Prepare este arroz para noche buena, quedo delicioso a todos les encantó
Vanessa
I’m so glad you enjoyed it Ana! This is one of my favorite rice dishes.
Silvia Martinez
It reminds me al arroz blanco de mi mamá.
Enriqueta Lemoine
Sweet story. Delicious rice… Thanks for sharing!
Vanessa
Thanks!
Steven Newman
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
if canned corn is used, do I drain the corn before adding it to the rice?
Vanessa
Hi Renee, yes. The canned corn should be drained.
Marisa
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
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
Can I add frozen corn or will it not turn out the same? That’s all I have on hand.
Vanessa
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. ?