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!
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.
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.