Arroz de MaĆz HondureƱo
A flavorful and unique rice dish where corn is processed to resemble rice grains, creating a distinct texture and taste. This dish is a staple, especially in the western regions of Honduras.
š§ Ingredients
- 1 cup Arroz de maĆz(also known as 'pinol' or ground corn)
- 2.5 cups Chicken broth
- 3 tablespoons Olive oil
- 1 medium Zanahoria(diced)
- 0.5 medium Cebolla blanca(diced)
- 1 can MaĆz dulce (corn kernels)(drained)
- 1 count Chicken bouillon cube(crumbled)
- 2 cloves Garlic cloves(minced)
- 1 small bunch Culantro (cilantro)(chopped)
- 1 pinch Salt(to taste)
šØāš³ Instructions
- 1
In a pot, heat olive oil over medium heat. Add the diced onion, carrot, and minced garlic. SautƩ for about 5 minutes until softened.
- 2
Add the 'arroz de maĆz' (ground corn) to the pot and stir to toast it with the vegetables for about 5 minutes.
- 3
Pour in the chicken broth, add the crumbled chicken bouillon cube, and salt. Stir to combine.
- 4
Add the drained corn kernels and chopped culantro (cilantro). Stir everything together.
- 5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the 'arroz de maĆz' is tender and the liquid is absorbed.
- 6
Once cooked, let it rest covered for a few minutes off the heat before fluffing with a fork and serving.
š” Pro Tips
- āAuthentic 'arroz de maĆz' is made from toasted and ground corn kernels.
- āIf you can't find pre-ground 'arroz de maĆz', you can toast and grind dried corn kernels yourself.
- āThis dish is often served as a side or as a main dish with chicken or pork.
š Variations
- Add diced bell peppers along with the other vegetables.
- For a richer flavor, use chicken or vegetable broth instead of water.