Arroz Blanco (Mexican White Rice)

Recipe by Velouria
READY IN: 35mins
YIELD: 5 cups




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