Arroz Blanco (Mexican White Rice Recipe)

Make fluffy, authentic Arroz Blanco (Mexican White Rice) with this easy recipe! Packed with hidden veggies and comforting homemade flavor.

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A blue plate of cooked Arroz Blanco mixed with green peas and diced carrots, garnished with fresh cilantro. A fork and cilantro leaves are visible in the background.

If you think all Mexican rice is bright red and loaded with tomatoes, think again! Arroz Blanco (Mexican White Rice) is a comforting, fluffy, and incredibly versatile side dish that deserves a permanent spot on your weekly menu.

Unlike its tomato-infused cousin (Arroz Mexicano), this classic white rice relies on a simple onion-garlic blend, toasted grains, and a secret touch of vegetables for a light yet deeply flavorful dish that pairs effortlessly with everything from enchiladas to grilled chicken.

Why You’ll Love This Recipe ❤️

Fast “Slow Food”: Comes together quickly with minimal hands-on time, yet tastes like it simmered all afternoon.
Naturally Plant-Based: Easily made vegan or vegetarian using vegetable bouillon, though it’s universally loved by meat-eaters too!
Sneaky Veggies: Loaded with colorful peas, carrots, and a gentle hint of jalapeño for extra depth without the heavy heat.
Foolproof Texture: Toasting the rice first locks in the grains, ensuring a fluffy, non-mushy result every single time.

-Maggie

📖 Family Story

Arroz Blanco always reminds me of my Tía. She is like another mother to me, and we even celebrated her 80th birthday in Paris—where we somehow walked 10,000+ steps every single day!

My Tía is unique because she cooks differently than most of our family. First off, she doesn’t live in Durango anymore, even though that’s where she’s from. She now lives in Tabasco, where fresh fruits and vegetables are abundant. Everything she makes must be healthy: nothing is ever fried, sugar is kept to a minimum, and she packs lots of veggies into everything.

This rice was one of her special ways of adding wholesome vegetables to our family meals without sacrificing an ounce of flavor.

🍚 Ingredients

3 ½ cup water
¼ onion
1 garlic clove
1 tablespoon vegetable bouillon
2 tablespoons olive oil
1 cup long grain white rice
1 jalapeño or serrano pepper
¼ cup frozen peas
¼ cup frozen carrots

A four-panel image shows: chopped onions in a blender, a spoonful of yellow powder above a jar, water being poured into the blender, and a blended, creamy mixture in the blender.

Instructions

Making the Onion Sauce

It starts by adding onions and garlic to your trusty blender.
We are only using ½ cup of water. Enough to blend everything.
I’m using vegetable bouillon. You can easily change this up and use chicken bouillon instead. Or, if you’re not a bouillon fan, use salt instead.
Blend and set this concoction aside until it’s ready to be used.

Four images show steps for cooking rice: heating oil in a pot, stirring raw rice with a wooden spoon, adding water to the rice, then stirring the cooked rice with a wooden spoon.

Cooking the Rice

Heat oil in a medium-sized stockpot.
Add the rice. Stir constantly. You simply want to toast the rice.
This will only take about 2 minutes. Pay close attention. If any burned rice starts to happen, remove immediately from the heat.
Now add the onion and garlic concoction. Stir frequently.
You want the liquid to disappear, or be absorbed by the rice. This will take about 4-5 minutes.

It will look kinda like Arroz con Leche. Milky, creamy, and white, but it’s far from our beloved Mexican dessert.

A collage shows cooking rice, slicing a jalapeño, a pot with a lid steaming, and a pot of cooked peas and carrots.

Once the liquid is gone and you’ve been stirring for a bit, add the rest of the water. Give everything a stir.
Make an incision into the jalapeño (Think “kitchen surgery” without the anesthesia or insurance co-pay). This jalapeño is completely optional. You need not to worry. There will only be a mild jalapeño flavor.
Let this cook for 20 minutes with the lid on. Make sure the heat is not on too high, or you will need more liquid.
At the 20 minute mark, the rice will almost be done. Add the frozen veggies. My Tía would have cooked the vegetables fresh with the rice, but I take shortcuts where I can. You can also add diced green beans and calabacitas.
Check to see if it needs more water. If so, add another ¼ cup and cook for 3 more minutes. If not, add the frozen vegetables at the 20-minute mark, and put the lid back on. Let this cook for another 2 minutes on low.
Once it’s cooked, fluff everything together with a fork and serve.

Rice can be tricky, but it’s all in the amount of water you use. You can always add more, but you can’t take out.

Please know that the jalapeno will not make your Arroz Blanco spicy, but it will add a lot of flavor. You can also use a serrano pepper. If you’re not keen on using a chile, simply don’t use it. It will only change the flavor slightly.

🙋🏻‍♀️ Frequently Asked Questions

Can I make Arroz Blanco spicy?

Not really! Slitting the jalapeño or serrano pepper and dropping it into the pot adds an incredible aromatic background flavor rather than actual heat. If you want it spicy, you can finely dice the pepper instead, or serve it with Chiles Toreados on the side.

Can I use chicken bouillon instead of vegetable bouillon?

Absolutely. If you aren’t cooking for vegetarians, chicken bouillon adds a wonderful, savory depth. Just keep in mind that using vegetable bouillon keeps the dish entirely vegan/vegetarian!

Why do I need to toast the raw rice?

Toasting the rice in a bit of oil for a couple of minutes helps seal the exterior of the grains. This prevents the rice from turning mushy or sticking together as it absorbs the liquid, giving you that signature fluffy texture.

A blue plate filled with Arroz Blanco, green peas, and diced carrots, garnished with fresh cilantro, on a wooden table.

More Side Dishes You Might Like

Whether you’re hosting a taco night or looking for a wholesome side to complete a weeknight dinner, Arroz Blanco is a foolproof, comforting classic that never disappoints. With its tender grains, hidden veggies, and cozy homemade flavor, it’s a wonderful taste of my Tía’s healthy kitchen straight to your table.