Mexican White Rice Recipe

This arroz blanco is the classic Mexican white rice that goes with almost anything. Six ingredients, one pot, no blender needed.

📝 Ingredients

• 1 cup long-grain white rice
• 1/4 white onion (medium)
• 1 garlic clove
• 2 cups chicken broth (or vegetable broth, or 2 cups water + 2 Tbs chicken bouillon)
• 1 tbsp oil
• salt to taste
• 2-3 cilantro sprigs (opcional)

👨‍🍳 Instructions

1. 1Rinse the rice 2-3 times under cold water until the water runs almost clear. Drain and set aside in a strainer.
2. 2Finely chop the onion and garlic
3. 3Heat the oil in a pot over medium-hight heat. Add the rice and stir constantly to coat every grain with oil. It will stick a little at first, keep stirring and it will release. Continue for 7-8 miutes or until the rice is lightly golden and smells nuttu. Be patient, this step matters.
4. 4Add the chopped onion and stir for about 3 minutes or until soft. Add the garlic and stil for 20 seconds.
5. 5Pour in 1 cup of broth (or 1 cup of water with the bouillon dissolved) and stir well. Add the second cup of broth (or waer) and stir to loosen any grains stuck to the sides.
6. 6Taste for salt and adjust as needed and add the cilantro sprigs if using.
7. 7Reduce heat to the lowest setting, cover, and cook for 12 minutes. At the 10 minute mark, slide a spoon into the ceenter of the rice withouth stirring to check if there is still liquid at the bottom. If there is, cover and cook for 1 to 2 more minutes.
8. 8Important: once you added all the liquid and covered the pot, do not stir the rice.
9. 9Turn off the heat and let the rice rest, covered, for 10 minutes. The steam will finish the cooking. Uncover, and serve.