This flavorful Mexican White Rice is a favorite to pair with traditional dishes like mole, steamed and grilled seafoods, guisados, barbacoa, and much more. Top it with diced veggies of your choice and enjoy the flavor of this fluffy-savory Mexican white rice. You’ll most definitely come back for guilt-free seconds of this recipe!
What Is Arroz Blanco?
It’s a special treat and you deserve that! There’s something about the way this white rice taste when you eat it with those nostalgic homemade dishes. Perhaps because it contains the optional butter making it a little more indulgent. For me, because I can also eat with with so many universal dishes, not to mention it hella reminds me of my grandmothers Arroz Primavera.
The fact that it doesn’t have a tomato base is a bonus for those who monitor their consumption of acidic foods. But, if you like tomato base rice, here is my traditional Mexican Rice Recipe.
Butter is completely optional in making this rice, but I urge you to treat yourself when you’re up for it!
Ingredients
Ingredient Quick List: long grain rice, water, broth, olive oil, your favorite veggies (not pictured since they always vary), sea salt, and optional use of cumin spice / butter.
Ingredient Notes
Broth – Use veggie broth or chicken, I prefer low sodium and add salt so that this way, I’m in control of the sodium content. If using salted broth, use only 1/2 teaspoon sea salt / kosher salt (3/4 tsp), stir in and taste before covering it to cook and use best judgement.
Rice – I make this recipe from dry rice or rinsed rice, works both ways just fine. Sometimes I do not rinse it before cooking, since I am giving it a light fry. If following the instructions exactly, using rinsed rice is definitely ok as well.
Garlic – Feel free to add more minced garlic if you are a lover of this flavorful ingredient. Use whole cloves if you prefer. I mince it for nutritional value sometimes.
Pro Tip: If you use whole cloves in making a stovetop rice recipe this small, keep in mind that since the rice cooks quickly the full flavor from clove may not come all the way through. On the other hand, if cooking in an Instant Pot, remember to pull out the whole cloves after they fully cook, tremendous garlic flavor difference.
Onion – I mince the onion in this rice dish when I want all the nutrition and full flavor from my ingredients. However, the onion can also be added without being chopped. Just separate the pieces from the 1/4 of whole onion and disperse to the rice can absorb all onion flavor perfectly.
Veggies – Use any combinations of frozen or fresh vegetables you like. I use fresh most of the time but freezer types are a save when I’m all out and need to eat! If using fresh veggies add them at the end of step 4 so they have enough time to fully cook. Note: Change 10 minute cook time of step 4 to about 18 – 20 minutes until rice is fully cooked. Then skip to step 6 in the recipe card.
Step-By-Step Instructions
To make Mexican White Rice
A printer-friendly recipe card with instructions to make this rice is at the bottom of this post.
Note: Tossing is optional for distribution of butter along with fluffing the rice. Scoop onto plate and garnish with optional fixings like cilantro or parsley, and wedged lime or lemon.
Foods To Eat with [Mexican White Rice]
Try this fluffy savory rice with Calabacitas, crispy potato tacos, chile relleno, taco bowls, flautas, broth and beans, mole, barbacoa, or complementary to your favorite tofu, grilled fish.
Ways To Flip [Mexican White Rice]
- Fried rice
- Veggie Mulitas
- BRC’s (Need beans to your rice? Try How to Cook Pinto Beans [Frijoles de la olla]
- Taco bowls
Pro Tips / Receta Notes
Recipe yield: 3 cups cooked rice, 6 – 1/2 cup servings
Storage: Store in a food-safe container with a lid. Properly stored rice will last in the refrigerator for 4-5 days.
Freezer Storage: Properly stored rice will last up to one month in the freezer.
Cook extra veggies to get a headstart on meal planning. Example, I cooked an extra carrot to make my future side dish, Ensalada Rusa (Potato Salad Mixed Veggie). It’s the little things, enjoy!
Vegetables: Find fresh veggies at your local farmers market (the veggies in pictured rice are from a FM) or grocer. Mixed frozen vegetables in the freezer aisle are an easy choice for quick and convenient meal planning. We like to mix it up!
Vegetable Variations: Selection varies of yellow or sweet white corn, green peas, carrots, green beans, edamame, yellow or red bell pepper. We show love to our veggies
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Mexican White Rice Recipe [Arroz Blanco Mexicano]
DESCRIPTION
Equipment
- 10” Chef knife
- Chopping board
- 12” Bamboo spoon
- Nonstick pan with lid
Ingredients
- 1 tablespoon olive oil
- ¼ piece onion whole pieces or minced
- 3-4 cloves garlic cloves whole or minced
- 1 cup long grain rice
- 1 cup chicken broth low sodium or regular *see Ingredient notes
- 1 ½ cups water
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ cup peas frozen
- ¼ cup corn frozen
- ½ teaspoon unsalted butter optional, increase up to 1 tsp for more butter.
Instructions
- Use a 3 to 5 quart pan, heat oil on medium/low heat, about 2-3 minutes.
- Stir in garlic and onion and sauté until fragrant for about 2-3 minutes. Browning of the garlic and onion is ok.
- Add the rice grains to the pan (rinsed rice optional), stirring continuously so all the rice grains are coated with the oil in the pan, about 2-3 minutes.
- Add broth, water, cumin, salt and stir in for about 15 seconds. Cover with lid and let cook and maintain a simmer on medium/low heat, about 10 minutes covered with lid.[If you are using fresh veggies add them at the end of this step [step 4] so they have enough time to fully cook depending on their type. Adjust 10 minute cook time of step 4 to about 18-20 minutes until rice is fully cooked, and then skip to step 6.]
- Remove lid and top the rice with frozen veggies, then quickly cover for another 8-10 minutes until rice is cooked.
- Turn off stove. Lift lid, drop in slivers of unsalted butter (optional ingredient). Carefully transfer pan to an unheated burner, let it sit for 5 minutes then remove the lid to release steam.
- Tossing is optional for distribution of butter along with fluffing the rice. Scoop onto plate and garnish with optional fixings like cilantro or parsley, and lime.
Notes
- Recipe yield: 3 cups cooked rice and vegetables.
- Storage – Store in a food-safe container with a lid. Properly stored rice will last in the refrigerator for 4-5 days.
- Freezer Storage – Properly stored rice will last up to one month in the freezer
- Can I make more? Absolutely. Recipe can be scaled for additional servings.
- Rice – I make this recipe from dry OR rinsed rice. Both techniques work.
- Garlic – Feel free to add more minced garlic if you are a lover of this flavorful ingredient.
Nutrition
Equipment
- 10” Chef knife
- Chopping board
- 12” Bamboo spoon
- Nonstick pan with lid
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