Arroz blanco, also known as Mexican white rice, is a popular side dish in Mexican cuisine. It is simple and versatile and accompanies many Mexican dishes, such as enchiladas, tacos, and grilled meats.
Jump to:
What is Mexican Rice
In Mexico, rice dishes are colored differently based on the liquids added or the spices used. You can find white, black, yellow, red, or green rice recipes.
For example, the black rice recipe uses black beans and sometimes squid ink. The green one uses green peppers and herbs, like cilantro. The yellow one is made with saffron or turmeric, while the red one (Arroz a la Mexicana) contains tomatoes.
In Mexico, cooked rice is classified as a sopa seca or dry soup, which means white rice, red rice, or thin pasta cooked in a liquid that is absorbed during the cooking process.
Sopa seca is usually served at lunch after the real soup, which is obviously liquid and is popular in Mexican "fast food" or small family restaurants. Over the years, I have tried many recipes for Mexican rice. Most of them are pretty similar and all have the same texture of pilaf.
Why I like this recipe
- Easy to make. This recipe is an easy, excellent way to cook rice in no time. It is delicious, versatile, and perfect as a side dish for many meals.
- Versatile. Some variations of arroz blanco include the addition of different vegetables like peas, carrots, or corn, which not only enhance the taste but also add color to the dish.
- Delicious. This simple yet delicious dish complements the flavors of many Mexican dishes and serves as a neutral base to balance out spicier or bolder flavors. It is a staple in Mexican cuisine and is enjoyed in households and restaurants alike.
How Mexican white rice differs from other rice recipes
The rice is sautéed in oil or butter until translucent, then simmered in a flavorful liquid (water, broth, or both) seasoned with onions, garlic, and salt. It's cooked in a covered pot over low heat for even cooking and to prevent sticking or mushiness. Once done, it's fluffed with a fork to separate the grains, resulting in a light, fluffy texture.
Ingredients
- Rice. For an authentic version of Mexican rice, use long or extra-long-grain white rice (you can find it in Latin stores). Jasmine rice is a good option, too. The grains of these types of rice stay separate as they cook, so you don't end up with sticky rice, like the short-grain rice used to make sushi.
- Onions. White onions are popular in Mexico, but you can also use regular onions or even green onions for extra color.
- Garlic. Please use real garlic here.
- Peas. I always have frozen peas in the freezer, so I used these. If you want to add more color to your rice, you can also use frozen peas and carrots.
- Vegetable oil. Use sunflower, safflower, or canola oil.
Instructions
Note. When cooking rice in Mexico, it is important to rinse the raw rice under cold running water before you start cooking it. It is usually sold in bulk and needs to be really well washed.
It also removes the extra starches, helping the cooked grains separate. For this recipe, in particular, soak the rice in hot water for 5 minutes, then drain it and rinse it with cold water again. After this step, let the rice drain in a colander until ready to go in the pot.
Step 1. Onions, garlic and rice.
I usually start my recipe with the onions. I chop the onion and two cloves of garlic and sauté them in oil. Then, I add the rice and saute it as well, making sure it doesn't stick to the pan.
Step 2. Add the liquid. After you add the liquid to the pot, let it come to a boil, then cover it and reduce the heat to as low as possible.
In the picture below, you can see that I added some green peas. This is optional, as Mexican rice can come with peas, carrots, or other vegetables.
Step 3. Cook. The rice is ready when it is soft, tender, and cooked through. Ideally, this should happen when most of the liquid has been absorbed, but some is left to give moisture to the rice.
If it is not cooked, then just add a few tablespoons of water, cover the pot again, and cook for another 2 minutes.
4. Let the rice rest. Once the rice is cooked, remove it from the heat and let it sit for a few minutes before you fluff it up with a fork and serve it.
Rice reheats really well, and it is a good side dish to make in advance. Add 2-3 tablespoons of water when you reheat it covered.
Serve the rice in a large bowl, or press it in round molds that you invert onto the plates.
This is attractive, especially when you serve the rice with mole or a similar dish with sauce, like my very popular recipe on the blog, Tinga de pollo, or Chicken in Chipotle sauce.
This easy Mexican rice is a down-to-earth recipe, easy to make, and delicious.
What to serve with this arroz blanco
- Mexican Pinto Beans Salad with Jalapeño Pepper
- Bistec Encebollado (Mexican Style Steak And Onion)
- Tinga Poblana (Mexican Pork Tinga) Recipe
- Authentic Mexican Chicken Fajitas (Fajitas De Pollo)
- Mexican Picadillo
More Mexican recipes to love
- Capirotada (Mexican Bread Pudding)
- Mexican Caldo De Pollo (Chicken Soup)
- Best Caldo Tlalpeño- Mexican Soup Recipe (Instant Pot)
- The Best Migas Recipe
- Easy Mango Salsa Recipe (Great For Fish Tacos)
- Easy Mexican Horchata (Cinnamon Rice Drink)
More recipes with rice
Enjoy, and keep it simple!
📖 Recipe
Easy Mexican Rice Recipe
Equipment
Ingredients
- 3 tablespoons vegetable oil
- ½ medium onion or 2-3 green onions chopped
- 2 cloves garlic roughly chopped
- 1 cup long grain rice
- 2 cups water or chicken stock
- ½ teaspoon salt or to taste
- 1 cup frozen peas (optional)
Instructions
- Chop the onions and garlic.
- In a pan heat up the oil on medium high heat and add the onions and the garlic.
- Cook the onion and garlic together until soft and translucent.
- Add the rice to the onions.
- Cook the rice until it becomes a delicate golden brown. Stir occasionally to ensure that rice does not stick to the bottom of the pan.
- Stir in the chicken stock or water, salt and peas if using. Simmer on medium low heat.
- Continue to cook the mixture, stirring occasionally, until all the liquid has been absorbed and the rice is just tender.
- Remove from the stove, cover with a tight fitting lid and let it stand in a warm place for 5-10 minutes.
Comments
No Comments