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Arroz con maíz is a Latin American dish with rice and corn cooked in one pot.

Cuban version

In Cuba the rice is colored yellow with powdered bijol, annatto seeds. The rice and corn are cooked in Cuban-style sofrito, chorizo, white wine, Cuban orégano, cumin, and chicken stock.

Dominican version

Arroz con maíz, also known as moro de maíz, is a simple dish in the Dominican Republic made with rice and corn. Some cooks add seasonings but it is not typically seasoned.

Venezuelan version

Arroz con maíz is usually mixed with bacon. The three main ingredients are usually cooked separately and added together at end.

Puerto Rican version

In Puerto Rico the dish is cooked in one pot with rice, roasted corn, sofrito, tamotoe sauce, bay leaves, olives, capers, Vienna sausage, white wine, broth, annatto oil, and spices such as cumin, pepper, coriander seeds and oregano brujo.

Annatto oil is made by steeping annatto seeds in olive oil with avocado leaves, culantro and fresh lippia. It is then strained, cooled and used to flavor and color rice and other dishes.