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.
Servings: 4 -6
Calories: 246kcal
Ingredients
- ¼ onion chopped
- 1 garlic clove
- 1 tablespoon vegetable bouillon
- ½ cup water + ½ cup water + 2 cups water divided
- 2 tablespoon 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. The jalapeño is totally optional, and it will not make your rice spicy. It will give a light to mild jalapeno flavor.
Add more water, if needed.
Be careful when toasting the rice. You do not want it to burn, or you will need to start all over again.
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