Mexican White Rice, Arroz blanco Mexicano
Discover how to make perfectly fluffy and loose Mexican white rice.
Ideal as a base for your favorite dishes or to enjoy on its own!
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
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.
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.