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A rectangular blue and white dish filled with cooked Mexican White Rice, garnished with sprigs of cilantro, sits on a colorful woven tablecloth.

Mexican White Rice Recipe

This arroz blanco is the classic Mexican white rice that goes with almost anything. Six ingredients, one pot, no blender needed.
Prep Time5 minutes
Cook Time25 minutes
resting10 minutes
Total Time40 minutes
Servings: 6 cups

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.