Arroz Blanco (Mexican White Rice)

"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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photo by sydsmama photo by sydsmama
photo by sydsmama
photo by sydsmama photo by sydsmama
Ready In:
35mins
Ingredients:
8
Yields:
5 cups
Serves:
5-6
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. 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!
     
  2. 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....
     
  3. 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!
     
  4. Sally
    I am no real big fan of rice but I'll take this one. The hint of lime is perfect. I finished this after step 7 in the microwave. Really couldn't believe just how nice it turned out. Thanks!
     
  5. AMOR DE PUGS
    The BEST! I'm of mexican descent and make rice all the time. I love to try new rice recipes and this one is so good. I loved the hint of lime it had. My husband loved it and my 16 month old devoured it. This is definitely going to be a regular at my house. Thanks
     
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Tweaks

  1. Aubjay33
    I used jasmine rice for this recipe....was delicious!!
     
  2. Charmie777
    Easy and nice accompaniment to Mexican food. Used cilantro instead of parsley.
     
  3. Gloria in Tampa
    I first came across this recipe in a cookbook in Mexico back in the 70s. For some reason it is called "Dry Rice Soup". I have tweeked it a bit by adding chopped Jalapeno - to your taste - and Cilantro instead of Parsley. At times, some shredded carrot to add more color.
     

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