Arroz Blanco (Mexican white rice)

Make a delicious arroz blanco (Mexican white rice) with our easy recipe. Fluffy and with a nice flavor that will go so well with many mexican dishes, this recipe is really super easy and budget-friendly that you will love from the first time you make it!

Mexican white rice

Mexican arroz blanco

Mexican white rice along with red rice and green rice are a staple in the Mexican cuisine. Arroz blanco is normally prepared with chicken or vegetable stock with the addition of diced vegetables, corn and peas.

White rice is used as any other rice in the Mexican cuisine: to serve as a side dish. It goes well with a large variety of recipes, but in my personal opinion, it makes a nice complement for fish dishes like camarones a la diabla or pescado al mojo de ajo.

Mexican arroz primavera on a yellow plate.

Homemade chicken stock

The best advice I can give you, is to prepare your own chicken stock to cook this arroz blanco, whether it is chicken or vegetable stock, it does not compare to a store-bought stock which normally are full of salt and preservatives.

What I usually do is that when I prepare other dishes that have chicken or other types of meat, I save the stock in bags or containers and freeze it (or in ice cubes).

I also prepare stock with vegetables that are not so fresh or have been sitting in my fridge for days. Any vegetable scraps works wonder too, like tomaoes cores, onions, celery leaves, corn cobs, etc.

Also using chicken carcasses or pork/beef bones, that otherwise go to the waste. Anything that allows me to use and add flavour and that I would otherwise have to throw out.

Vegan white rice (mexican style)

For a vegan version of mexican white rice, you need to omit the chicken stock and butter. Instead, you can use the type of vegetable oil you prefer and a vegetable stock.

The result is a delicious and fluffy rice, perfect to accompany your favorite vegan dishes or use it to fill burritos.

A yellow plate containing white rice with vegetables. Seen from above.

Mexican Arroz Blanco Recipe + VIDEO

Wash the rice thoroughly until the water runs clear. Place it to drain on a colander until is completely dry.

Rice being washed and placed on a plate.

Heat the chicken stock without bringing to a boil. Lower the heat to minimum and keep it warm on the stove.

In a frying pan put the oil to heat over low heat. Add the butter then add the onion and stir-fry over for 5 minutes or until tender and transparent.

Frying onions and rice.

Add the garlic and stir to release its aroma. Add the rice and cook for two minutes stirring constantly.

Set the heat to the maximum and pour 2/3 of the stock. Add the vegetables, corn and peas, then season with salt and mix well.

Adding stock and vegetables.

Bring to a boil and as soon as it starts boiling, lower the heat to medium-low and cover the pan.

Let arroz blanco to cook for 15 minutes and then check that the rice is not completely dry (with a spoon dig into the bottom to see if there is still some liquid). If you notice that the rice is still uncooked somehow, add the remaining stock and keep cooking uncovered.

The rice in the last minutes of cooking.

Adjust with salt. Cover again and let the rice sit for 5 minutes. Uncover, add the cilantro and then use a fork to mix a bit and fluff.

Notes

  • Do not toast the rice or it will change color and texture, just sauté it for a couple of minutes to “seal” it. Arroz blanco means “white rice” so it have to keep its white color.
  • If you don’t have homemade stock, you can use store-bought stock or chicken bouillon, just pay attention as those usually adds salt.
  • You can vary the vegetables and use other types such as green beans (ejotes), chayote, zucchini, etc.
  • If you want to give it an extra touch of flavor to arroz blanco, add a sprig of epazote or coriander while cooking the rice.
  • Stock or water (in the case you using chicken bouillon) is best if you add it hot so that the rice cooks quickly and helps to have a fluffy texture.
  • The type of rice is important, use a long grain and with little starch, for example Basmati, Jasmine or Thai. The best option will be always Mexican long grain rice, of course.

Watch How To Make It

How to serve

This mexican white rice is perfect to serve with adobo pork ribs or also chicken encacahuatado. And is the perfect side dish for picadillo too! But if you’d like a meatless main dish, I totally suggest serving with ejotes & eggs.

Arroz Blanco (Mexican white rice)

Make a delicious mexican white rice with our easy recipe. Fluffy and with a nice flavour that will go so well with many mexican dishes, this arroz blanco is a really super easy and budget-friendly recipe that you will love!
PREP 10 minutes
COOK 20 minutes
resting 5 minutes
TOTAL 35 minutes
5 from 2 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 1 ½ cups long grain rice (mexican, basmati, Jasmin, thai)
  • 2 ¼ cup chicken stock (or vegetable stock)
  • 1 small white onion (finely chopped)
  • 1 cup diced vegetables (corn, peas, carrots, etc.)
  • 1 garlic clove (minced)
  • 2 Tbsp vegetable oil
  • 1 tsp cilantro (finely chopped)
  • 2 Tbsp butter
  • salt

Instructions

  • Wash the rice thoroughly until the water runs clear. Place it to drain on a colander until is completely dry.
  • Heat the chicken stock without bringing to a boil. Lower the heat to a minimum and keep it warm on the stove.
  • In a frying pan put the oil to heat over low heat. Add the butter then add the onion and stir-fry over for 5 minutes or until tender and transparent.
  • Add the garlic and stir to release its aroma. Add the rice and cook for two minutes stirring constantly.
  • Set the heat to the maximum and pour 2/3 of the stock. Add the vegetables, corn and peas, then season with salt and mix well.
  • Bring to a boil and as soon as it starts boiling, lower the heat to medium-low and cover the pan.
  • Let it cook for 15 minutes and then check that the rice is not completely dry (with a spoon dig into the bottom to see if there is still some liquid). If you notice that the rice is still uncooked somehow, add the remaining stock and keep cooking uncovered.
  • Adjust with salt. Cover again and let the rice sit for 5 minutes.
  • Uncover, add the cilantro and then use a fork to mix a bit and fluff. Serve.

NOTES

  • Do not toast the rice or it will change color and texture, just sauté it for a couple of minutes to “seal” it.
  • If you don’t have homemade stock, you can use store-bought stock or chicken bouillon.
  • You can vary the vegetables and use other types such as green beans, chayote, zucchini, etc.
  • If you want to give it an extra touch of flavor, add a sprig of epazote or coriander while cooking the rice.
  • Stock or water (in the case you using chicken bouillon) is best if you add it hot so that the rice cooks quickly and helps to have a fluffy texture.
  • The type of rice is important, use a long grain and with little starch, for example Mexican rice, Basmati, Jasmine or Thai.
Nutrition
Calories: 422kcal | Carbohydrates: 65g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 132mg | Potassium: 322mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2563IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg
Don’t miss any recipe.Subscribe for free to our Newsletter!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment