Peruvian Arroz con Maíz

Name: Peruvian Arroz con Maíz
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) white long-grain rice (such as jasmine or basmati), rinsed until water runs clear, drained; 1 cup (150 g) fresh or frozen corn kernels, thawed if frozen, patted dry with paper towels; 2½ cups (600 ml) vegetable or chicken broth; 2 tablespoons (30 g) ají amarillo paste (yellow chili paste); 2 tablespoons (30 ml) olive oil; 3 stalks (45 g) scallions (green onions), white and light green parts thinly sliced, dark green tops reserved for garnish; 2 cloves (10 g) garlic cloves, minced; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A bright, aromatic rice and corn dish from Peru, infused with the distinctive flavor of ají amarillo (yellow chili paste) and studded with tender corn kernels. This humble side pairs beautifully with ceviche, grilled fish, or roasted chicken, and comes together in one pot on the stovetop.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Measure out all ingredients before you start; the rice cooks quickly once the broth comes to a boil
Use fresh or thawed corn kernels, not canned (which adds excess moisture)
Have your ají amarillo paste ready—if using fresh yellow chilies, toast them lightly and blend with a splash of water

1
Sauté aromatics and paste
- Heat olive oil in a medium heavy-bottomed pot over medium heat.
- Once shimmering, add the sliced white and light green parts of the scallions and minced garlic.
- Stir continuously for 1 to 2 minutes until fragrant but not browned.
- Add the ají amarillo paste and stir to combine, cooking for another 30 seconds to 1 minute, allowing the chili paste to deepen slightly in color and release its oils.
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Ready when: Mixture is fragrant and chili paste is slightly darker
Tip: Do not let the garlic or paste brown, or the dish will taste bitter. Stir constantly and adjust heat if needed.
2
Toast rice
- Add the drained rinsed rice to the pot and stir constantly for 2 to 3 minutes.
- The rice should become slightly translucent at the edges and smell toasty but not nutty or scorched.
- This step helps each grain cook separately and prevents the rice from becoming mushy.
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Ready when: Rice grains look slightly opaque and smell toasty
Tip: Keep stirring to ensure even toasting and prevent sticking to the bottom of the pot.
3
Add broth and corn
- Pour the vegetable or chicken broth into the pot and add the corn kernels.
- Stir well to distribute the ají amarillo evenly throughout and prevent any lumps from forming.
- Add the salt and black pepper.
- The liquid should come to a gentle boil within 2 to 3 minutes.
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Ready when: Liquid begins to boil gently
Tip: Stir the broth and corn together as you add it to ensure the ají amarillo paste doesn't clump at the bottom.
4
Reduce heat and cover
- Once the liquid is boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
- Maintain a gentle simmer (small bubbles breaking the surface intermittently) throughout cooking.
- Do not lift the lid or stir—moisture loss will affect the rice's texture.
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Ready when: Rice is tender and no liquid remains in the pot
Tip: Resist the urge to check on the rice by lifting the lid; this releases steam and can cause uneven cooking or dry spots.
5
Rest and fluff
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- This allows any residual moisture to be absorbed and the rice to firm up slightly.
- Using a wooden spoon or rice paddle, gently fluff the rice with upward strokes, being careful not to mash the grains.
- Break up any clumps that may have formed.
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Ready when: Rice grains are separate and fluffy
Tip: Use a gentle motion when fluffing to avoid breaking the rice grains, which would release starch and make the dish gluey.
6
Garnish and serve
- Transfer the arroz con maíz to a serving platter or bowl.
- Scatter the reserved dark green tops of the scallions over the top for a fresh color contrast and mild onion flavor.
- Serve warm as a side dish alongside ceviche, grilled fish, or roasted chicken.
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Tip: Add the scallion greens just before serving so they remain bright and crisp rather than wilting into the hot rice.

Good to know

Tips

Rinsing the rice removes excess starch, which helps the grains cook separately and prevents a gluey texture. Do not skip this step.
Ají amarillo paste is the soul of this dish and provides both color and a distinctive mild, fruity heat. Look for it in the Latin section of well-stocked supermarkets or online; it is worth seeking out rather than substituting with other chilies.
If your corn kernels are very wet after thawing, pat them dry with paper towels before adding them to the pot. Excess moisture will throw off the broth-to-rice ratio.
This dish reheats better than most rice dishes because the small amount of oil helps prevent the grains from drying out. Add a splash of broth and cover while reheating to restore the original texture.

Make ahead

Prepare the ají amarillo paste and measure all dry ingredients up to 4 hours ahead. Store the paste covered in the refrigerator. The finished dish is best served fresh, but leftovers can be reheated gently with a splash of broth if needed.

Storage & reheating

Store leftover arroz con maíz in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over low heat with a splash of vegetable broth, stirring gently and covering until warmed through (about 5 minutes). Do not microwave, as this can dry out the rice. The dish does not freeze well due to the texture of the rice.

Substitutions

ají amarillo paste (yellow chili paste) → 1 to 2 fresh yellow chilies (like banana peppers or mild yellow bell peppers), toasted and blended with 2 tablespoons of water into a smooth paste. If ají amarillo paste is unavailable, fresh yellow chilies work well, though the flavor will be slightly milder. Toast them lightly in a dry pan first to deepen their flavor.
fresh or frozen corn kernels → 1 cup (150 g) diced zucchini or green beans, cut into small pieces. This creates a vegetable-forward version called Arroz con Verduras. Cook the zucchini or green beans slightly longer (about 3 to 4 minutes) after adding the broth to ensure they soften properly.
vegetable or chicken broth → 2.5 cups (600 ml) chicken broth or a combination of chicken broth and the cooking liquid from corn (if using fresh corn off the cob). Chicken broth adds a richer flavor and works beautifully with the yellow chili paste. This is particularly traditional in Peru.
scallions (green onions) → 1 small white onion (about 3 ounces / 85 g), finely diced, added with garlic and ají amarillo in step 1; garnish with fresh cilantro or parsley instead. A diced white onion cooks into the rice for a more mellow onion flavor, while cilantro adds a fresh herbal note typical of Peruvian cuisine.