Onion Garlic Vegetable bouillon Water Olive oil White rice Jalapeño or serrano pepper Frozen peas Frozen carrots
Add onion, garlic, bouillon, and water to a blender. Blend until smooth and set aside until ready to use.
Heat olive oil in a medium-sized stock pot and add rice. Stir constantly. Toast rice and be careful not to burn it.
Add the onion and garlic concoction from the blender to the pot. Stir frequently until the liquid is absorbed.
Once the liquid is gone and you’ve been stirring for a bit, add the rest of the water. Give everything a stir.
This jalapeño is completely optional. There will only be a mild, not spicy, jalapeño flavor.
This jalapeño is completely optional. There will only be a mild, not spicy, jalapeño flavor.
Let this cook for 20 minutes with the lid on. Check the rice after this time, the rice should be almost cooked.
Add more water if needed. If not, add the frozen peas and carrots and cook for 2 minutes more on low heat.
Turn the heat off and let rest for 1 minute. Fluff the Arroz Blanco with a fork, serve and enjoy!