Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)

Recipe from Sandra A. Gutierrez

Adapted by Christina Morales

Published Oct. 10, 2023

Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(288)
Comments
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Sandra A. Gutierrez, the author of “Latinísimo: Home Recipes from the 21 Countries of Latin America” (Knopf, 2023), was born in Philadelphia and raised by her Guatemalan parents in their home country. This recipe, a classic from Guatemala City where she lived, has been made since the 1950s, when mayonnaise started gaining popularity in Latin America as it became available in grocery stores. Ms. Gutierrez says the dish is typically enjoyed alongside buffet dinners with roast chicken or beef tenderloin. A satisfyingly easy side dish that is rich, cheesy and tangy, this casserole can be prepared and assembled in advance, or easily halved for a smaller crowd. —Christina Morales

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Ingredients

Yield:8 to 12 servings
  • Butter, as needed for greasing
  • 6(lightly packed) cups/800 grams cooked white rice (preferably medium- or long-grain)
  • 2cups fresh corn kernels (or frozen, thawed)
  • 1½cups/340 grams sour cream
  • 1cup/225 grams mayonnaise
  • 1cup finely grated Cotija, queso seco or Parmesan
  • 1cup finely chopped fresh parsley leaves and tender stems
  • ½cup finely chopped scallions
  • 2large drained, roasted red bell peppers (about 6 ounces), thinly sliced
  • 1teaspoon fine sea salt
  • ¼teaspoon freshly ground black pepper
  • 1½cups/115 grams shredded Chihuahua, Monterey Jack or other melting cheese
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

619 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 11 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 622 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Butter a 9-by-13-inch baking dish.

  2. Step 2

    In a large bowl, combine the rice, corn, sour cream, mayonnaise, Cotija, parsley, scallions, roasted red pepper, salt and pepper. Spread the mixture into the prepared baking dish, sprinkle with the shredded cheese and bake until bubbly, about 30 minutes.

  3. Step 3

    If you’d like additional color on your casserole, broil the casserole a few inches away from your broiler heat source until golden in spots, about 3 minutes. Let cool a few minutes, then serve hot.

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Ratings

4 out of 5
288 user ratings
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Comments

Patrick

This makes so much (also true with a lot of NY Times Cooking recipes). How well does it cut in half? Sure wish there were more smaller serving recipes for us singletons.

Bruce E Futhey

My taste buds got into a knock-down, drag-out fight with my coronary arteries over this recipe. A truce was negotiated that provided for: small servings, low-fat ingredients (where/if possible), and a half mile run every night for a week after each serving. That said, I made a half sized version that was quite tasty, and will again. Yum!

Ellen j

I will try this using mild green chilis (Ortega or Hatch), perhaps cilantro for parsley.

Michael

Add in cooked shredded chicken to make this a heartier meal! I boiled four chicken breasts, but you may be able to just shred a rotisserie chicken as well.

Ann

Love this very versatile recipe. I add a little cayenne to the mixing bowl. I love that it works well with different cheeses. I ran out of mayo once and used extra sour cream and it tasted fine.

KitchenWitchoftheWest

A new favorite. I scrambled to find a GF recipe to add to the mix for an early Thanksgiving gathering, and this was perfect. I used what I had: reduced fat sour cream/Greek yogurt, olive oil mayo (fewer calories), canned shoepeg corn, brown rice, and asadero for the melting cheese; the rest is as written. A unanimous thumbs up for future holidays. Next time? Hatch chilies, too!

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Credits

Adapted from “Latinísimo: Home Recipes from the 21 Countries of Latin America” by Sandra A. Gutierrez (Knopf, 2023)

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