Arroz Blanco (Mexican White Rice)

Velouria's Note:

When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 5-6

Yield: 5.0 cups

• 2 1/2 cups chicken broth or 2 1/2 cups water
• salt
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 1 1/2 cups white rice, preferably medium-grain
• 1 small white onion, chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tablespoon fresh lime juice
• 3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish

Directions:

1. In small saucepan or microwave oven, heat broth or water until steaming.
2. Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
3. Cover and keep warm.
4. In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
5. When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
6. Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
7. Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
8. Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
9. Remove pan from heat and let stand covered for 5 minutes.
10. Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
11. When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

Reviews

[Tish in OH]

My oldest daughter and I love Chipotle's rice and this is good enough for them. I put in cilantro instead of parsely as that is what the restaurant uses. I've made it 3 times since I found this recipe (within 2 weeks) and it is absolutley wonderful! Thanks for a great addition to mexican night at our house!

[amberjme]

I thought this tasted really good and was easy. It is the first time I have been able to not over or under cook and will definitly be making it again. Thanks!

[lalorenala]

FINALLY! A MEXICAN rice - not the TexMex rice labeled Mexican or Spanish(the tomato based rice in Spain is very different than the TexMex)!! THis is exactly what I grew up eating at home - I'm Mexican. Most all regions of Mexico usually serve this very rice. We don't often eat the tomato based rice - and it never has cilantro or spicy peppers in it - always parsley. ALWAYS with chicken broth - just yummy!!! Good job Rick Bayless - as always representing Mexican cuisine to the highest form of authenticity....