How to Make Arroz Blanco con Elote (Rice with Corn)
Arroz blanco con elote is a classic among Mexican white rice recipes. It’s easy to make and pairs well with just about everything! I especially love it with milanesa de pollo, garlic shrimp, honey salmon with dill, and mole negro.
Mexican rice is as varied as its cuisine and includes colorful favorites like my tomato-based red rice and a vibrant green cilantro-lime rice. Even Mexican white rice can be infused with different flavors and ingredients, like with my buttery garlic rice and arroz a la primavera that’s sprinkled with different veggies. My children like all of the different types of rice I make, but especially love arroz blanco con elote.
From start to finish, this Mexican white rice with corn takes about 30 minutes to make. It isn’t basic white rice either – the process of sautéing the onions and rice brings out so much flavor.
INGREDIENTS YOU’LL NEED
The ingredients you’ll need to make this recipe are minimal: rice, onion (yellow or white), corn (fresh, frozen, or canned), oil, salt, and water (or broth). PRO TIP: I use Mahatma (long grain or extra long grain) when making any type of Mexican rice. It’s what I grew up with and my rice always comes out perfect when I stick to Mahatma.
STEP-BY-STEP INSTRUCTIONS
1. Sauté rice and onion
- Over low-medium heat, add oil to your saucepan and once it’s hot, add rice and onion.
- Using a wooden spatula or spoon, move constantly and cook for 3 minutes (we aren’t trying to brown the rice for this recipe).
2. Add water and corn
- Once you’ve toasted the rice, add water, corn, and salt.
- Raise your heat to medium, stir well and bring to a boil.
- Once boiling, let water evaporate until you begin to see the rice through the liquid. This process should take about 3 to 5 minutes.
3. Cover and simmer
- Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. Do NOT uncover to check if it’s ready. Uncovering your rice too soon may result in mushy rice.
- Remove from heat and let stand for another 10 minutes. Below you’ll see what your rice will look like right when it’s uncovered.
4. Serve and enjoy
- When ready, fluff with fork or spatula and serve hot.
- I like to serve my arroz blanco with chicken, meat, and seafood. Try it with my milanesa de pollo, garlic shrimp, honey salmon with dill, and mole negro.
HOW TO STORE AND REHEAT
- Store your arroz blanco in an airtight container in the refrigerator for up to one week.
- To reheat Mexican white rice, place it in a microwave-safe dish with a lid and heat for about 2 minutes or reheat on the stovetop (low heat) in a small sauce pan with a lid. You may need to add a few tablespoons of water so it doesn’t dry out.
LOOKING FOR MORE INSPIRATION?
If you made and loved this recipe, be sure to check out a few more of my Mexican side dishes!
- How to Make Arroz Verde con Cilantro (Green Rice)
- How to Make Arroz al Ajillo (Garlic Butter Rice)
- How to Make Arroz Rojo (Red Mexican Rice)
- How to Make Arroz a la Primavera (Mexican White Rice)
- How to Make Easy Arroz Chino (Chinese Fried Rice)
- How to Make Fideo Seco
- How to Make Classic Sopa de Fideo
- How to Make Espagueti Rojo (Creamy Mexican Spaghetti)
BEST Arroz Blanco con Elote (White Rice with Corn)
Ingredients
- 1 ½ cups rice
- 1 cup corn fresh, frozen, or canned
- ¼ onion
- 2 teaspoons salt
- 3 cups water vegetable or chicken broth also work
Instructions
- Sauté rice and onion. Over low-medium heat, add oil to your saucepan and once it’s hot, add rice and onion.Using a wooden spatula or spoon, move constantly and cook for 3 minutes (we aren’t trying to brown the rice for this recipe).
- Add water and corn. Once you’ve toasted the rice, add water, corn, and salt.Raise your heat to medium, stir well and bring to a boil. Once boiling, let water evaporate until you begin to see the rice through the liquid. This process should take about 3 to 5 minutes.
- Cover and simmer. Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. Do NOT uncover to check if it’s ready. Uncovering your rice too soon may result in mushy rice. Remove from heat and let stand for another 10 minutes.
- Serve and enjoy. When ready, fluff with fork or spatula and serve hot. I like to serve my arroz blanco with chicken, meat, and seafood. Try it with my milanesa de pollo, garlic shrimp, honey salmon with dill, and mole negro.
A Note from Lola
PRO TIP
Do not, I repeat, DO NOT stir rice more than once after adding broth. You may be tempted to stir again, or to uncover, but this may lead to mushy or sticky rice!STORAGE AND REHEATING INSTRUCTIONS
- Store your arroz blanco in an airtight container in the refrigerator for up to one week.
- To reheat Mexican white rice, place it in a microwave-safe dish with a lid and heat for about 2 minutes or reheat on the stovetop (low heat) in a small sauce pan with a lid. You may need to add a few tablespoons of water so it doesn’t dry out.
Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
One of my favorite ways to eat rice! My mom used to love adding corn to white rice.