Arroz de maíz is a symbol of pride for Guanacaste culture, and despite its name it contains no rice: it’s made from raw ground corn cooked in hen broth.
It has stayed alive through generations and today is prepared especially to celebrate important events in Guanacaste province.
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Costa Rican Corn Rice
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Main Course
- Cuisine: Costa Rican
Ingredients
- 1 hen, cut into pieces
- 3 liters of water (about 12.5 cups)
- Fresh cilantro, to taste
- 1 sweet bell pepper
- 1 stalk of celery
- 1 head of garlic
- Salt, to taste
- 500 g of corn, raw ground (not too fine) (about 17.6 oz)
- Fried plantain, for serving (optional)
Preparation
- Make the broth, place the hen in a large pot with the water, cilantro, bell pepper, celery, garlic, and salt, and cook over medium heat until the meat is tender and comes off easily.
- Prepare the corn, wash and rinse the corn before grinding it raw, not too finely.
- Reserve the rinse water, save the water from the first three rinses, the one that comes out white, straining it to remove the husk.
- Remove the hen, take the hen out of the broth and set aside, straining the remaining broth.
- Cook the corn, add the ground corn to the hot broth and cook over medium heat for about 1 hour, stirring occasionally and adding broth if it dries out too much. Once the corn is soft, gradually stir in the reserved white rinse water, stirring constantly so it thickens without sticking.
- Shred the hen, while the corn cooks, shred the hen meat.
- Finish, five minutes before removing from heat, add the shredded hen and the finely chopped seasonings, mixing well.
- Serve, serve hot, alongside fried plantain.
Tips for getting it right
- Saving the white water from the first corn rinses is key, since it’s used in cooking and adds flavor.
- Grinding the corn without making it too fine helps achieve this dish’s traditional texture.
- Stirring occasionally while the corn cooks keeps it from sticking to the bottom of the pot.
- Adding the shredded hen at the end keeps it juicy and prevents it from drying out.
Traditional variations
- It’s prepared especially to celebrate important events in Guanacaste culture.
- Some families add achiote to the broth for a more intense color.
How to serve
Arroz de maíz is served hot, traditionally alongside fried plantain (cuadrado) or green plantain.
It’s a symbol of pride for Guanacaste culture, prepared for the province’s special celebrations.
Recommended sides
- Fried plantain
- Green plantain
Did you know?
Despite its name, arroz de maíz contains no rice: it’s made entirely from ground corn cooked in hen broth.
This recipe has stayed alive through generations as a symbol of pride for Guanacaste culture.
Frequently Asked Questions
No, despite its name, it's made entirely from raw ground corn, cooked in hen broth.
That white water adds flavor and is used during the dish's cooking, so it's important to strain and save it.
It's cooked in the hot broth for about 1 hour, stirring occasionally.
It's traditionally served with fried plantain (cuadrado) or green plantain.
