This Peruvian rice with corn called Arroz con Choclo is an amazing side dish for BBQ or cookouts. It's very simple to make but it will definitely elevate the level of your rice.
Course Side Dish
Cuisine Gastronomia Latina, Latin American, Peruvian
Keyword arroz con choclo, Choclo, rice with corn
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
2cupsjasmine riceYou can use a different rice
1cupchoclo (corn kernels)
5cupswaterI try to use hot water
1tspsaltadjust salt to taste
Remove any impurities from rice. Peel and mince the garlic.
Saute garlic in olive oil. Add rice and keep stirring so all the grains are coated and become shiny or translucent. Use a wooden spoon to stir.
Heat water in an electric kettle same time you are sauteing the garlic and rice.
Once rice has become shiny, then add 5 cups of water and then add choclo and salt. Mix once and lower temperature to medium low once water has boiled. Keep uncovered.
When you see that water is running out, then turn heat to low and cover the pot. Once it has cooked covered for few more minutes, then then turn heat off. Fluff with a fork once ready to serve.
Serve this side dish with your favorite dish. We love it as side dish on BBQs.
I haven't tried cooking this rice dish in instant pot only because I don't know how choclo would handle pressure cooking.
If using a rice cooker, follow cooking instructions and adjust for time. The rest of the steps should be the same.
Another method of cooking this dish in the stovetop would be to boil water in the pot, then add rice, oil, very fine minced garlic, choclo and salt. If using this method, use 4.5 cups of water instead of 5.
Please note I used frozen choclo kernels, if you don't buy it frozen try to cook a handful separately to see how long it takes to cook. The frozen one seems to have a similar cooking time with rice so it's perfect when cooked together.