Mexican White Rice Recipe [Arroz Blanco Mexicano]
This flavorful Mexican white rice is a favorite to pair with traditional dishes like mole, steamed and grilled seafoods, meatballs and more. Top off the pan of rice with veggies of your choice and enjoy the tasty flavor.
Servings: 6 people
Calories: 151kcal
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
Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 538mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg