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."
photo by sydsmama photo by sydsmama
photo by sydsmama
photo by sydsmama photo by sydsmama
Ready In:
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.

Questions & Replies

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  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!
    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


  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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