About this recipe
This is the Mexican white rice I grew up eating. My mom made it almost every day — it was always on the table next to a pot of beans and whatever guiso she had going. It’s simple, comforting, and way more flavorful than plain steamed rice.
The secret is toasting the rice in oil first, then cooking it in a blended garlic and onion mixture with a whole serrano chile and fresh cilantro. That’s it. No fancy ingredients, no complicated steps. Just real Mexican home cooking.
Serve it as a side dish or pile it on a plate with salsa verde, creamy avocado slices, and warm tortillas. It goes with everything.
Why you’ll love this recipe
- Fluffy every time — toasting the rice first keeps the grains separate and light, never sticky
- Tons of flavor from simple ingredients — garlic, onion, cilantro, and serrano chile do all the work
- Versatile — pairs with refried beans, chile colorado, enchiladas, or just salsa and avocado
- Meal prep friendly — stores in the fridge for days and freezes beautifully
- Ready in 25 minutes — including the resting time
Ingredient notes
- Long-grain white rice. This is the only type that works here. Long-grain stays fluffy and separate after cooking. Short-grain or sushi rice will turn mushy. Skip jasmine and basmati, too; they have their own flavor that doesn’t belong in this dish.
- Onion and garlic. Just a quarter onion and one garlic clove blended with water. It sounds like nothing, but it completely transforms the rice. This blended base is what makes Mexican white rice taste like Mexican white rice.
- Serrano chile. One whole serrano goes in while the rice cooks and comes out before serving. It adds a subtle warmth without making the rice spicy. Leave it out if you’re cooking for kids who can’t handle any heat at all.
- Fresh cilantro. A few whole sprigs go in with the serrano and come out at the end. They perfume the rice with that fresh, herby flavor. If you’re a cilantro hater, just skip it — the rice is still great without it.
- Oil or butter. For toasting the rice. I use neutral oil, but butter works too and adds a little richness. This recipe also works with brown rice — just increase the liquid and cooking time.
Rice-to-water ratio for Mexican white rice
Getting the ratio right is the difference between fluffy rice and a mushy mess. Here’s what works:
| Rice | Water/Broth | Servings |
|---|---|---|
| 1 cup | 1¾ cups | 2–3 |
| 1½ cups | 2½ cups | 4–5 |
| 2 cups | 3½ cups | 6–8 |
Important: This ratio includes the water you use to blend the garlic and onion. So if your recipe calls for 1¾ cups total liquid and you blend the onion and garlic with ½ cup water, you only add 1¼ cups more. Don’t add extra on top or the rice will be soggy.
What type of rice to use
Use long-grain white rice. The grains are about four times longer than they are wide, and they stay loose and fluffy after cooking. That’s exactly what you want for Mexican white rice.
Don’t use: short-grain rice, sushi rice, or sticky rice. They have too much starch and will clump together. Jasmine and basmati technically work, but their floral aroma changes the flavor profile — it won’t taste like authentic arroz blanco.
How to make Mexican white rice
- Rinse the rice (optional but recommended). Rinse it under cold water until the water runs clear. This removes surface starch and helps keep the grains separate. If you skip this step, just watch the heat more carefully when toasting.
- Toast the rice. Heat oil or butter in a large skillet or saucepan over medium heat. Add the rice and stir constantly for 2 to 3 minutes until it turns lightly golden. This step is non-negotiable — it’s what gives the rice its nutty flavor and keeps it fluffy.
- Blend the flavor base. While the rice toasts, blend garlic, onion, salt, and 1 cup of water until smooth. Add more water or broth to reach 1¾ cups total liquid (for 1 cup of rice).
- Add the liquid. Pour the blended mixture into the skillet with the toasted rice. It will sizzle — that’s good. Place the whole cilantro sprigs and whole serrano chile on top. Don’t stir again after this point.
- Cover and simmer. Bring to a boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid and cook for 15 minutes. Don’t lift the lid — the steam is what cooks the rice evenly.
- Rest for 5 minutes. Turn off the heat but keep the lid on. Let the rice sit for 5 more minutes. This finishes the cooking and makes every grain perfectly tender.
- Fluff and serve. Remove the cilantro and serrano chile. Fluff with a fork (not a spoon — a fork separates the grains without mashing them). Taste and adjust salt.
Why is my Mexican rice mushy? (Troubleshooting)
If your rice keeps coming out wrong, one of these is usually the problem:
- Too much water. This is the #1 cause. Measure carefully and remember that the blended onion mixture counts toward the total liquid. More water doesn’t mean fluffier rice — it means soggy rice.
- You lifted the lid. Every time you open the pot, steam escapes and the cooking time gets thrown off. Set a timer and walk away.
- You didn’t toast the rice. Toasting creates a barrier on each grain that prevents it from absorbing too much water. Skip it and you’ll get mush.
- You stirred after adding the liquid. Stirring releases starch and makes rice sticky. Add the liquid, place the cilantro and chile on top, cover, and leave it alone.
- Wrong type of rice. Short-grain rice has too much starch. Always use long-grain white rice for this recipe.
- You skipped the resting time. Those 5 minutes off the heat let the rice finish steaming and absorb any remaining moisture. Don’t rush it.
Mexican white rice vs. Spanish rice
People use these names interchangeably, but they’re actually different dishes:
- Mexican white rice (arroz blanco) is cooked with garlic, onion, cilantro, and sometimes a serrano chile. It’s white, clean-tasting, and meant to be a neutral side that goes with everything.
- Mexican red rice (arroz rojo) is what most Americans call “Spanish rice.” It’s made with tomato sauce or blended tomatoes, which gives it that orange-red color. Same toasting technique, different flavor profile.
- Actual Spanish rice uses saffron, which gives it a golden yellow color and a sweet, floral flavor. Totally different dish.
If you’ve been to a Mexican restaurant in the US, the red-orange rice on your plate was most likely arroz rojo — not Spanish rice and not the white rice in this recipe.
What to serve with Mexican white rice
Mexican white rice goes with pretty much anything. That’s why it’s a staple. But here are my favorite combos:
- Beans. Classic combo. Frijoles de la olla, refried beans, or black beans on the side.
- Enchiladas. Rice is the official side dish of enchiladas verdes or enchiladas de mole.
- Stews. Pile it on a plate and ladle chile colorado or any guiso right on top.
- Grilled vegetables. Grilled veggies over a bed of this rice with salsa on the side — easy weeknight dinner.
- Burrito bowls. Rice, beans, salsa, avocado, pickled onions. Done.
Variations
- Add vegetables. Stir in frozen peas, corn, or diced carrots halfway through cooking. This is basically how you make arroz a la primavera.
- Make it red. Add a tablespoon of tomato paste or ¼ cup of blended tomato to the liquid for a light arroz rojo.
- Use brown rice. Same technique, but increase liquid by ½ cup and cooking time to 40–45 minutes. Check out my brown rice recipe for exact ratios.
- Spice it up. Add a second serrano or swap it for a jalapeño for more heat.
- Use broth instead of water. Vegetable or chicken broth adds an extra layer of flavor. Just watch the salt — broth is already seasoned.
How to store and reheat Mexican white rice
- Refrigerator. Store in an airtight container for up to 5 days. This rice reheats really well.
- Freezer. Spread cooled rice on a sheet pan to freeze flat, then transfer to freezer bags. Keeps for up to 3 months. This method prevents it from clumping into a brick.
- To reheat on the stove. Add a splash of water, cover, and warm over low heat for 3–5 minutes. The steam rehydrates the rice without making it mushy.
- To reheat in the microwave. Sprinkle a little water on top, cover with a damp paper towel, and microwave in 1-minute intervals.
Home-cook tips
- Don’t skip toasting. Seriously. It’s what makes this rice taste like real Mexican rice and not just boiled white rice.
- Use a heavy-bottomed pot. Thin pots create hot spots that burn the bottom layer. A Dutch oven or thick saucepan distributes heat evenly.
- The cilantro and serrano come out. They go in whole so you can fish them out before serving. They flavor the rice without leaving bits behind.
- Fluff with a fork, not a spoon. A spoon smashes the grains. A fork separates them gently.
- Make a double batch. It freezes so well that it’s worth making extra every time.
Frequently asked questions
If this recipe helped you make better rice at home, save it for next time. And if you have questions or a favorite way to serve it, leave a comment — I always answer.
Mexican White Rice (Arroz Blanco)
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
- 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
- Storage (cooked): 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.
- The blended onion-garlic water counts toward the total liquid. Don’t add extra water on top or the rice will be soggy.
- Works with brown rice too — increase liquid by ½ cup and cook for 40–45 minutes.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.