Arroz con Maiz Recipe - An Original Thanksgiving Side Dish Cuban-style

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Thanksgiving with my big, fat, Cuban family is usually a very typical American feast. But because my family has so many amazing cooks, we're often trying new recipes and sometimes we like to put a spin on some old classics. 

Our turkeys have run the gamut from deep-fried to classically oven-baked to (my favorite) the Guavalicious Bird. 

I started mentally listing the side dishes we usually enjoy with our Thanksgiving turkey:

  • Mashed Potatoes
  • Stuffing
  • Green Bean Casserole
  • Sweet Potatoes
  • Cranberries
  • Corn

And as much as I love these foods and the lovely blending of these flavors with the turkey, I sometimes crave the familiar. By that I mean something that starts with a sofrito, of course.

So I opted to take a traditional Thanksgiving side dish (corn) and added a Cuban spin to it. (Because I can.)

Arroz con maiz
Arroz con maiz

That's right. This year, our Thanksgiving table will be graced by a big, fat, pot of Arroz con Maiz (that's Rice with Corn for those of you who dimly remember Spanish 101). 

Arroz con Maiz Recipe - Cuban-style

  • 2 Tbsp. olive oil
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 cup tomato sauce
  • 2 bay leaves
  • 2 cups long grain white rice
  • 1 envelope Goya Sazón con Azafran
  • 1/4 cup white cooking wine
  • 3 1/2 cups chicken stock
  • 1 cup canned corn, drained
  • Salt & pepper to taste
Sofrito ingredients
Sofrito ingredients
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, bell pepper, and garlic, and saute for 5 to 7 minutes, until the onions are translucent. Be careful not to brown them.
  3. Add the tomato sauce and bay leaves, cook for 5 minutes.
  4. Add the rice and stir well.
  5. Add the Goya seasoning, white cooking wine, and stock, stirring to combine.
  6. Reduce the heat to low, add the corn and fluff the rice with a fork.
  7. Cover the pan and continue cooking for about 20 minutes, until the rice is tender and fluffy.
  8. Taste the rice, adding salt & pepper to taste.

Buen Provecho and Happy Thanksgiving!

Arroz Con Maiz Recipe - An Original Thanksgiving Side Dish Cuban-style

/

Thanksgiving with my big, fat, Cuban family is usually a very typical American feast. But because my family has so many amazing cooks, we're often trying new recipes and sometimes we like to put a spin on some old classics. 

Our turkeys have run the gamut from deep-fried to classically oven-baked to (my favorite) the Guavalicious Bird. 

This final challenge from Mizkan® and Holland House® was to make something original as a Thanksgiving side dish. So I started mentally listing the side dishes we usually enjoy with our Thanksgiving turkey:

  • Mashed Potatoes
  • Stuffing
  • Green Bean Casserole
  • Sweet Potatoes
  • Cranberries
  • Corn

And as much as I love these foods and the lovely blending of these flavors with the turkey, I sometimes crave the familiar. By that I mean something that starts with a sofrito, of course.

So I opted to take a traditional Thanksgiving side dish (corn) and added a Cuban spin to it. (Because I can.)

Arroz con maiz

That's right. This year, our Thanksgiving table will be graced by a big, fat, pot of Arroz con Maiz (that's Rice with Corn for those of you who dimly remember Spanish 101). 

Arroz con Maiz Recipe - Cuban-style

  • 2 Tbsp. olive oil
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 cup tomato sauce
  • 2 bay leaves
  • 2 cups long grain white rice
  • 1 envelope Goya Sazón con Azafran
  • 1/4 cup Holland House® White Cooking Wine with Lemon Flavor
  • 3 1/2 cups chicken stock
  • 1 cup canned corn, drained
  • Salt & pepper to taste

Holland House White Cooking Wine

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, bell pepper, and garlic, and saute for 5 to 7 minutes, until the onions are translucent. Be careful not to brown them.
  3. Add the tomato sauce and bay leaves, cook for 5 minutes.
  4. Add the rice and stir well.
  5. Add the Goya seasoning, Holland House® White Cooking Wine with Lemon Flavor (I'm so hooked on this. It has quickly become a favorite around here, but that's not important right now) and stock, stirring to combine.
  6. Reduce the heat to low, add the corn and fluff the rice with a fork.
  7. Cover the pan and continue cooking for about 20 minutes, until the rice is tender and fluffy.
  8. Taste the rice, adding salt & pepper to taste.

Buen Provecho and Happy Thanksgiving!

  

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{Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. I also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are my very own.}