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Arroz con Maiz (Rice with Corn)

Course: Side Dishes - Rice & Beans
Cuisine: Mexican

Ingredients

  • 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

Instructions

  • 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.

Notes

You can use plain canned corn or try Del Monte's "Fire-Roasted Corn Blend" or "Southwest Corn with Poblano and Red Peppers."