About this recipe
This is the Mexican white rice recipe I grew up with—simple, comforting, and incredibly flavorful. It’s the kind of recipe that looks easy (and it is!), but the flavor and texture make it a staple you’ll keep returning to. This rice brings any meal together, whether served as a side or topped with a spoonful of salsa verde and creamy diced avocado.
Why you’ll love this recipe
- Perfect texture every time—fluffy, not sticky
- Versatile—pairs with beans, stews, grilled vegetables, or just salsa and avocado
- Family-friendly—mild flavor but easy to customize
- Meal prep friendly—stores and freezes beautifully
Ingredients to make white rice
Cilantro and serrano chile. The whole serrano chile and the cilantro are well-washed and whole so you can remove them at the end.
White rice, this recipe also works with brown rice.
Onion and garlic, with just a clove of garlic and a piece of onion, you will see how it brings out the flavor of the rice.
What is the best type of Mexican rice?
Long-grain rice is the best type for making Mexican white rice. It features grains that are approximately four times longer than they are wide. After cooking, it remains loose and fluffy, making it ideal for Mexican white rice.
In general, you should avoid using short-grain or sticky rice for Mexican white rice, as these types of rice tend to stick together after cooking, which is not what you are looking for in this dish.
How to make the best Mexican white rice?
- Rinse the rice (optional): Rinse it under cold water until it clears. This helps remove extra starch, keeping the grains fluffy.
- Sauté the rice: Heat butter or oil in a large skillet over medium heat. Add the rice and stir constantly for 2-3 minutes, until lightly golden.
- Blend the flavor base: In a blender, combine garlic, onion, salt, and 1 cup water. Blend until smooth. Add water or broth to make a total of 2 cups of liquid.
- Cook: Pour the liquid into the skillet with the rice. Add the whole sprigs of cilantro and the whole serrano chile on top. Cover and simmer for 15 minutes.
- Let it rest: Turn off the heat but leave the lid on for 5 more minutes.
- Fluff and finish: Remove the cilantro and chile. Fluff with a fork, taste, and adjust seasoning.
Variations
- Add frozen peas or corn halfway through cooking.
- Stir in a spoonful of tomato paste for a light red arroz blanco.
- Use brown rice, but increase cooking time and liquid.
Home cook to home cook tips
- Don’t skip toasting the rice—it’s what gives that authentic Mexican flavor and helps it stay fluffy.
- If you’re not rinsing your rice, watch the heat so it doesn’t clump or over-toast.
- Want to make it ahead? Let it cool completely, then refrigerate or freeze.
- Serve it with frijoles de la olla, enchiladas, mole, or just a drizzle of salsa molcajeteada and avocado slices.
Mexican White Rice, Arroz blanco Mexicano
Equipment
- Blender or food processor
- Large skillet or saucepan with lid
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil or butter
- 1/4 white onion
- 1 clove garlic
- 2 teaspoons salt adjust to taste
- 2 cups water or vegetable broth
- Optional: 1 whole serrano chile + 2–3 sprigs of fresh cilantro
Instructions
- Rinse the rice (optional): Rinse the rice under cold water until the water runs clear. Drain and set aside.
- Sauté the rice: Heat the oil in a large skillet over medium-high heat. Add the rice and sauté for 2–3 minutes, stirring constantly, until lightly golden.
- Blend the flavor base: In a blender, combine the onion, garlic, salt, and 1 cup of water. Blend until smooth. Add more water or broth to make a total of 2 cups of liquid.
- Simmer: Pour the liquid over the toasted rice. Add the whole serrano chile and cilantro sprigs on top (if using). Cover and cook over low heat for 15 minutes.
- Let it rest: After 15 minutes, turn off the heat but leave the lid on. Let the rice sit, covered, for 5 more minutes.
- Finish and serve: Remove the cilantro and chile. Fluff the rice gently with a fork. Taste and adjust salt if needed. Serve warm.
Notes
Let the rice cool at room temperature for up to 1 hour. Then refrigerate in an airtight container for up to 3–5 days. Freezing cooked rice:
Let it cool completely, then transfer to freezer bags or containers. Freeze for up to 3 months. Thaw in the refrigerator before reheating. How to reheat:
Reheat in the microwave with a splash of water or on the stovetop over low heat. Once reheated, do not cool and reheat again for safety.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨