Mexican White Rice Recipe (Arroz Blanco)
User Reviews
5
Mexican White Rice Recipe (Arroz Blanco)
Description
Mexican White Rice (Arroz Blanco) uses rinsed long grain rice cooked with olive oil sautéed onions and garlic, which impart gentle sweetness and depth. After the rice turns slightly translucent, it simmers in chicken stock combined with diced carrot, fresh corn kernels, and peas until tender. This method ensures each grain absorbs the savory broth and cooks evenly with added vegetables.
The cooked rice is finished with lime juice and fresh chopped cilantro, lending bright citrus and herb flavors that lift the dish. The rice’s fluffy texture and balanced aroma make it ideal alongside many Mexican dishes.
The recipe notes suggest keeping the rice warm for up to 30 minutes before serving. For storing leftovers, it keeps refrigerated for 4 to 5 days or frozen up to 3 months. Reheating with added stock or water in a pan restores moisture and helps keep the rice from drying out. If chicken stock isn’t available, water can be substituted, though stock adds more flavor.
Ingredients
- 2 cups long grain rice
- 3 tablespoons olive oil
- 1 onion yellow, peeled, finely grated
- 2 garlic finely minced
- 3 cups chicken stock
- 1 carrot peeled, medium diced
- 1 corn ear, trimmed
- ½ cup pea
- lime juice juice of ½ lime
- 1 tablespoon cilantro chopped, fresh
- salt to taste
Instructions
- Add the rice to a colander and rinse under cold water and set aside to drain.
- Add the oil to a medium size pot over low heat and cook the onions for 5 to 6 minutes while occasionally stirring, or until they become translucent and tender.
- Stir in the garlic just until fragrant, which takes about 1 minute.
- Pour in the drained rice and stir constantly making sure it does not stick for 3 to 4 minutes or until it starts to become slightly transparent.
- Pour in the chicken stock and add in the carrot, corn, and peas and mix until combined.
- Place a lid on the pot and cook over low heat for 15 minutes or until the rice is cooked and all the liquid has been absorbed.
- Season with the lime juice, cilantro, and salt and use a fork to mix in the ingredients and fluff the rice. Serve.
Notes
- This rice can be kept warm with a lid on for up to 30 minutes before serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat rice gently in a frying pan with a splash of chicken stock or water to maintain moisture.
- Use lime juice and cilantro at the end to add fresh flavor, but these can be adjusted to taste.
- If chicken stock is unavailable, water may be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 138mg | 6% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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