Arroz Blanco

INGREDIENTS

Onion Garlic Vegetable bouillon Water Olive oil White rice Jalapeño or serrano pepper Frozen peas Frozen carrots

01

Add onion, garlic, bouillon, and water to a blender. Blend until smooth and set aside until ready to use.

Add onion and garlic

02

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 rice

03

Add the onion and garlic concoction from the blender to the pot. Stir frequently until the liquid is absorbed.

Add the onion mixture

04

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

Add the rest of the water

05

This jalapeño is completely optional. There will only be a mild, not spicy, jalapeño flavor.

Make an incision into the jalapeño

06

This jalapeño is completely optional. There will only be a mild, not spicy, jalapeño flavor.

Add the jalapeño

07

Let this cook for 20 minutes with the lid on. Check the rice after this time, the rice should be almost cooked.

Cover with a lid

08

Add more water if needed. If not, add the frozen peas and carrots and cook for 2 minutes more on low heat.

Add the frozen veggies

09

Turn the heat off and let rest for 1 minute. Fluff the Arroz Blanco with a fork, serve and enjoy!

Done!

Visit for more authentic Mexican recipes