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    Home » Recipes » Side Dishes

    Arroz Blanco + VIDEO

    Published: Dec 14, 2018 · Updated: Aug 22, 2019 by Maggie Unzueta

    Arroz Blanco, or Mexican White Rice, is an easy-to-make, vegetarian side dish that is perfect for any and all Mexican food.
    Jump to Recipe
    Arroz Blanco, or Mexican White Rice, is an easy-to-make side dish that is perfect for any Mexican food recipes. Watch the VIDEO or step-by-step photos. By Mama Maggie's Kitchen

    Arroz Blanco, or Mexican White Rice, is an easy-to-make side dish that is perfect for any and all Mexican food. Watch the VIDEO or follow along the step-by-step photos to recreate this yummy recipe.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Arroz Blanco (or Mexican White Rice) on a decorative blue plate surrounded and garnished with cilantro leaves.

    Arroz Blanco reminds me so much of Tía. I lived with her and her family in Tabasco, Mexico over 20 years ago. A decade here, a decade there. Pretty soon you’re talking about a long time. Man, I feel old just saying that. LOL. My Tía is unique because she cooks so differently than most of our family. Everything must be fresh and very healthy. Nothing is ever fried. Sugar to a minimum. And LOTS of veggies.

    Don’t confuse this with Arroz Mexicano. There are no tomatoes in this recipe.

    Ingredients for Arroz Blanco on a wooden surface.

    Arroz Blanco, or Mexican White Rice, involves very few ingredients. Plus, it’s ready in no time. Love that! Think of this as “fast slow food.” 🙂

    Table of Contents

    • 1 More Side Dishes You Might Like
    • 2 For More Mexican Side Dishes:
    • 3 Arroz Blanco (Mexican White Rice)
      • 3.1 Ingredients
      • 3.2 Instructions
      • 3.3 Video
      • 3.4 Notes
      • 3.5 Nutrition
    • 4
          • 4.0.0.1 Maggie Unzueta

    More Side Dishes You Might Like

    • Chiles Toreados
    • Ensalada de Nopales
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    Chopped onion and garlic cloves in a blender.

    It starts by adding onions and garlic to your trusty blender (You know. The one that loves to make salsas). By the way, note that this recipe is completely vegan or vegetarian. Your non-meat-loving friends and family will be delighted with this side dish. Then again, your carnivores will also love it.

    Water pouring into a blender with onion and garlic.

    We are only using ½ cup of water. Enough to blend everything. If you add more than ½ cup, you will have to adjust the amount of liquid you add to the pot of Arroz Blanco.

    A clay spoon with vegetable bouillon over the container of vegetable bouillon.

    I’m using vegetable bouillon. You can easily change this up and use chicken bouillon instead (but you will have committed a vegan or vegetarian sin). Or, if you’re not a bouillon fan, use salt instead. Blend and set this concoction aside until it’s ready to be used.

    A metal pot with oil in it on a black stove.

    Heat oil in a medium-sized stockpot. Don’t get this too hot, or you will burn the rice. Like the Goldilocks fairy tale, you want it “just right.” If you burn the rice, you will need to start over. And that’s just such an incredible waste of time… and rice.

    Wooden spoon stirring rice in a metal stock pot.

    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. Just say “No” to burning stuff in the kitchen – unless you want those hunky firemen to pay you yet another visit. “Hola, bomberos!” 😉

    Onion and garlic mixture added to the stock pot with rice.

    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.

    A wooden spoon stirring rice in a metal stock pot.

    It will look kinda like Arroz con Leche. Milky, creamy, and white, but it’s far from our beloved Mexican dessert. Don’t eat this. lol. It will not taste good AT ALL!

    Water pouring into the stock pot with rice.

    Once the liquid is gone and you’ve been stirring for a bit, add the rest of the water. Give everything a stir.

    A knife making an incision in the center of the jalapeno on a wooden surface.

    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.

    Jalapeno pepper in the center of a stock pot filled with rice and water.

    Please know that it 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.

    Stock pot with Arroz Blanco cooking on a black stove.

    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. 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.

    A bowl with frozen peas and carrots over a black stove and stockpot.

    At the 20 minute mark, the rice will almost be done. 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.

    Cooked veggies and rice in a stock pot.

    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.

    Arroz Blanco Mexicano (or Mexican White Rice) on a decorative blue plate garnished with green cilantro leaves.

    For More Mexican Side Dishes:

    • Instant Pot Mexican Rice
    • Pickled Jalapeños
    • Papas con Rajas
    • Instant Pot Pinto Beans
    • Fideo Seco

    Once it is all done, turn off the heat and let it stand for a few minutes. Fluff the Arroz Blanco with a fork. And, hey. Who doesn’t like Fluffy?! LOL. One thing I can say for sure. Your family will just love this simple side dish. I hope you try it soon. Enjoy!

    Arroz Blanco (or Mexican White Rice) on a decorative blue plate surrounded and garnished with cilantro leaves.

    Arroz Blanco (Mexican White Rice)

    Arroz Blanco, or Mexican White Rice, is an easy-to-make, vegetarian side dish that is perfect for any and all Mexican food.
    5 from 13 votes
    Print Pin Rate
    Course: Recipes
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 4 -6
    Calories: 246kcal
    Author: Maggie Unzueta

    Ingredients

    • ¼ onion chopped
    • 1 garlic clove
    • 1 tablespoon vegetable bouillon
    • ½ cup water + ½ cup water + 2 cups water divided
    • 2 tablespoons olive oil
    • 1 cup long grain white rice
    • 1 Jalapeño or serrano pepper
    • ¼ cup frozen peas
    • ¼ cup frozen carrots
    • ¼ cup water if needed

    Instructions

    • Add onion, garlic, bouillon, and ½ cup water to a blender. 
    • Blend until smooth. 
    • Set aside until ready to use. 
    • Heat olive oil in a medium-sized stock pot. 
    • Add rice. Stir constantly. 
    • Toast rice for 2-3 minutes. 
    • Be careful not to burn. 
    • Add the onion mixture from the blender to the pot.
    • Stir frequently for the next 4-5 minutes, or until the liquid is absorbed. 
    • Add ½ cup of water to the blender to get any remaining onion mixture. 
    • Add the liquid from the blender to the stock pot along with 2 cups of water. 
    • Stir to combine. 
    • With a sharp knife, gently make a cut into the center of the jalapeño. 
    • Add the jalapeño to the stock pot. 
    • Cover with a lid. 
    • Check the rice after 20 minutes. 
    • The rice should be fully cooked.
    • If the rice needs liquid, add ¼ cup water and cook for more 3 minutes. 
    • If not, add the frozen peas and carrots. 
    • Cook for 2 minutes more on low heat. 
    • Turn the heat off and let rest for 1 minute. 
    • Fluff the rice with a fork. 
    • Enjoy! 

    Video

    Notes

    If you are using fresh vegetables, add them with the jalapeño.
    Add more water, if needed.

    Nutrition

    Calories: 246kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1444IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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    About Maggie Unzueta

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      Recipe Rating




    1. Angie

      September 08, 2020 at 11:49 am

      5 stars
      Oh my gosh! Wow. This recipe is SO good! I made it last night with your shrimp chile relleno recipe and it was one of the best dinners we’ve had! The rice is so easy and so flavorful. I also love that the rice doesn’t have any butter but it still has that creamy texture as if it did have butter. I just recently had this type of rice at a restaurant and I can’t believe it. This is my go to white rice recipe! Thanks!

      Reply
      • Maggie U

        September 09, 2020 at 10:31 am

        So glad you liked this recipe is amazing!

        Reply
    2. Debra

      July 20, 2020 at 11:17 am

      5 stars
      Pinning….mexican is our favorite cuisine and this side dish is perfect for so many of our faves.

      Reply
      • Maggie U

        July 21, 2020 at 10:12 am

        Right? So easy and delicious

        Reply
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