Creamy Rice with Corn

Creamy Rice with Corn is traditional in Guatemala and popular in other Latin American countries. It is an easy, quick, and delicious homemade meal for the whole family. The Tropical Guatemalan Cream adds creamy texture and flavor to the rice, and the corn kernels add a crunchy and sweet touch. Enjoy it for lunch or dinner, and serve it as a main dish or as a side for meat, chicken, or fish.


  • 1 tablespoon vegetable oil 
  • 1 cup long-grain rice
  • 2 cups chicken broth or vegetable broth
  • 2 tablespoons butter
  • ⅓ cup Tropical Crema Guatemalteca
  • 1 (8 oz.) can golden corn kernels, drained 


  1. Pour olive oil into a medium saucepan over high heat; immediately add rice and stir constantly while the grains get shiny and slightly translucent, only 2 – 3 minutes. They shouldn’t get brown.
  2. Add chicken or vegetable broth. When it begins to boil, reduce the heat to low, cover, and cook for 20 minutes or until the rice is soft and all the broth has been absorbed.
  3. Once cooked, turn off the fire. Uncover and stir lightly with a fork. Add the butter, the corn kernels, and Crema Guatemalteca. Mix well and add salt to taste.
  4. Put on the lid and let it sit for 5 minutes before serving.

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