“I wanted to make my version of a Carnitas Super Burrito like I would get at Guad, and needed a Mexican-style rice with a more neutral flavor than a classic tomato-based recipe. This recipe is really great because it is packed full of flavor and can the spice level can be adjusted to your taste. For the most neutral version, use regular corn and omit the chili powder. To really spice it up, use the Southwest corn blend and hot green chiles. Personally, I like the fire-roasted corn blend.” – April Ferre
Arroz con Maiz (Rice with Corn)
- 2 Tablespoons Butter
- 1 Cup Long Grain Rice
- 2 Cups Chicken Broth
- 1 15- Ounce Can Corn Drained (See Note)
- 1 4- Ounce Can Mild Green Chiles
- 1/4 Teaspoon Chili Powder
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Oregano
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Tablespoons Cilantro Chopped
- In a small bowl, combine all spices.
- In a small saucepan, bring chicken broth to a simmer and keep hot while preparing the rice.
- In a Dutch oven over medium heat, melt the butter until sizzling. Add the rice and cook, stirring frequently, until rice becomes opaque.
- Slowly pour in hot chicken broth. Add corn, chiles and spice mixture.
- Bring mixture to a boil, cover and reduce heat to low. Simmer for 15 to 20 minutes until all the liquid is absorbed.
- Remove from heat and allow to sit covered for 5 minutes. Fluff rice and stir in cilantro. Serve as a side dish or use as a filling in burritos.
2021 Adapted Recipe – April Ferre – Adapted from Casserole Crissy