Mexican white rice (arroz blanco) is the side dish that shows up at almost every meal in México, and once you learn how to make it right, you'll understand why.
It's fluffy, flavorful, and comes together with just a handful of ingredients.
The rice that Was Always on the Table
White rice was the rice we ate most when I was growing up, because it's the easiest to make. No blender, no extra ingredients, and it goes with almost everything.
What I love most about this rice is its versatility. Today's recipe is the most classic version, but arroz blanco has many faces in Mexico.
There's arroz primavera with colorful vegetables, arroz poblano with roasted poblano strips and corn, and even a creamy savory version made with milk.
They all start from this same base, so mastering this recipe opens the door to many more.
Let's cook!
What is Arroz Blanco?
Arroz blanco is one of the most common side dishes in Mexican cooking. Unlike Spanish rice or Mexican red rice, which get their color and flavor from tomatoes, arroz blanco gets its flavor from toasted rice, white onion, garlic, and a good chicken or vegetable broth.
In Mexico, white rice is considered the most versatile of the rice dishes. It pairs with practically everything: beans, stews, guisados, enchiladas, or just with a fried egg on top.
Ingredients and Substitutions
- Rice: always use long-grain white rice.
- White onion: you can substitute yellow onion in a pinch. Please skip the red onion.
- Garlic: adds aroma and depth of flavor. Please don't omit it.
- Chicken broth: substitute with vegetable broth or water plus chicken-flavored bouillon powder or paste. For the vegan version, use vegetable broth or water.
- Oil: I prefer olive oil, but any neutral oil works fine.
- Salt: you will need a little to adjust depending on how salty your broth already is.
How to Make Mexican White Rice in a Few Words
- Rinse and drain the rice. This removes excess starch and helps keep the grain separate.
- Toast the rice. This makes all the difference, it should be lightly golden and smell nutty. Don't rush this step.
- Add the onion and garlic.
- Add the liquid and cook. It will take about 10-12 minutes.
- Let it rest. The steam will finish cooking the rice.
Silvia's Tips
- Toasting is very important. Those 7-8 minutes add a layer of flavor and prime the rice to absorb everything that comes next.
- Once you put the lid on, be patient. Don't lift it, don't stir. The steam is doing the work.
- You can't tell if the rice is done just by looking at it. Use a spoon to check for liquid at the bottom and taste one grain from the top.
- Always taste for salt before you cover the pot. Once the lid is on and the liquid is mostly absorbed, you shouldn't stir the rice.
Storage and Reheating
Store leftovers in a covered container in the refrigerator for up to 4 days. To reheat, add a tablespoon of water or broth, cover, and warm over low heat on the stovetop or in the microwave.
The added liquid keeps it from drying out.
This rice freezes well for up to 3 months. Let it cook completely first, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Mexican White Rice Recipe
Ingredients
- 1 cup long-grain white rice
- 1/4 white onion medium
- 1 garlic clove
- 2 cups chicken broth or vegetable broth, or 2 cups water + 2 Tbs chicken bouillon
- 1 tbsp oil
- salt to taste
- 2-3 cilantro sprigs opcional
Instructions
- Rinse the rice 2-3 times under cold water until the water runs almost clear. Drain and set aside in a strainer.
- Finely chop the onion and garlic
- Heat the oil in a pot over medium-hight heat. Add the rice and stir constantly to coat every grain with oil. It will stick a little at first, keep stirring and it will release. Continue for 7-8 miutes or until the rice is lightly golden and smells nuttu. Be patient, this step matters.
- Add the chopped onion and stir for about 3 minutes or until soft. Add the garlic and stil for 20 seconds.
- Pour in 1 cup of broth (or 1 cup of water with the bouillon dissolved) and stir well. Add the second cup of broth (or waer) and stir to loosen any grains stuck to the sides.
- Taste for salt and adjust as needed and add the cilantro sprigs if using.
- Reduce heat to the lowest setting, cover, and cook for 12 minutes. At the 10 minute mark, slide a spoon into the ceenter of the rice withouth stirring to check if there is still liquid at the bottom. If there is, cover and cook for 1 to 2 more minutes.
- Important: once you added all the liquid and covered the pot, do not stir the rice.
- Turn off the heat and let the rice rest, covered, for 10 minutes. The steam will finish the cooking. Uncover, and serve.
Notes
- For a vegan version, use vegetable broth or water.
- If using bouillon powder, taste carefully for salt before covering the pot. Bouillon is already salted.
- Store leftovers in a covered container in the refrigerator for up to 4 days. To reheat, add a tablespoon of water or broth and warm covered over low heat.
- Freezes well for up to 3 months.
- The 10-minute covered rest is part of the cooking process. Don't skip it even if the rice looks done.
Did you make this recipe?
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