With Cuaresma (Lent) starting next week, I thought now would be a good time to share how to make Arroz con Crema y Elote. It is a popular side dish served at Mexican restaurants that specialize in seafood dishes. When my older kiddies were little and going through their picky eater stage, whenever we went to eat at our favorite mariscos restaurant the only thing on the menu that they'd eat was this rice. Now that Hope and Nick are 19 and 17, they still love this rice, but now it's not the only thing on the menu that they order.
The Mexican crema not only gives this rice dish a lightly creamy texture, it also helps to enhance the sweet flavor of the corn.
Arroz con Crema y Elote
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup long grain rice
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 2 cups chicken broth
- 1/3 cup Mexican crema or sour cream
- 1 (8 oz.) can golden corn kernels, drained
Heat butter and oil in a large skillet over medium-high heat until the butter has melted completely. Add the rice; saute, stirring occasionally to prevent from burning, until light golden brown. Stir in the chopped onion and minced garlic; saute for 1 minute. Carefully pour in the chicken broth. Add the sour cream; stir gently to combine. DO NOT STIR BEYOND THIS POINT! (We're making rice, not risotto.)
Cover skillet and bring rice to a boil over medium-high heat; season with salt, if needed. Reduce heat to low and let simmer for about 15 minutes or until all of the liquid has evaporated. Remove from heat. Let cool for 10 minutes before serving. Enjoy!
Tip: If you don't have Mexican crema on hand, substitute crème fraiche or heavy whipping cream.