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    You are in: Home / Recipes / Arroz Blanco (Mexican White Rice) Recipe
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    Arroz Blanco (Mexican White Rice)

    Arroz Blanco (Mexican White Rice). Photo by sydsmama

    1/2 Photos of Arroz Blanco (Mexican White Rice)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    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.

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    Serves: 5-6



    Units: US | Metric


    1. 1
      In small saucepan or microwave oven, heat broth or water until steaming.
    2. 2
      Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
    3. 3
      Cover and keep warm.
    4. 4
      In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
    5. 5
      When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
    6. 6
      Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
    7. 7
      Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
    8. 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. 9
      Remove pan from heat and let stand covered for 5 minutes.
    10. 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. 11
      When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

    Ratings & Reviews:

    • on January 11, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2013


      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....

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)


    Nutritional Facts for Arroz Blanco (Mexican White Rice)

    Serving Size: 1 (169 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 281.8
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 379.2 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 1.9 g
    Sugars 1.0 g
    Protein 6.5 g

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