Arroz Blanco Mexican White Rice Recipes

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ARROZ BLANCO (MEXICAN WHITE RICE)



Arroz Blanco (Mexican White Rice) image

When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.

Provided by Velouria

Categories     White Rice

Time 35m

Yield 5 cups, 5-6 serving(s)

Number Of Ingredients 8

2 1/2 cups chicken broth or 2 1/2 cups water
salt
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 1/2 cups white rice, preferably medium-grain
1 small white onion, chopped
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh lime juice
3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish

Steps:

  • In small saucepan or microwave oven, heat broth or water until steaming.
  • Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
  • Cover and keep warm.
  • In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
  • When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
  • Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
  • Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
  • Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
  • Remove pan from heat and let stand covered for 5 minutes.
  • Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
  • When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 1, Sodium 379.3, Carbohydrate 47.9, Fiber 1.9, Sugar 1, Protein 6.5

ARROZ BLANCO (MEXICAN WHITE RICE)



Arroz Blanco (Mexican White Rice) image

Provided by Sergio Remolina

Categories     Garlic     Onion     Rice     Side     Healthy     Cilantro     Simmer     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 cups long-grain white rice
1/2 medium onion
2 cloves garlic
1 teaspoon salt
2 tablespoons canola oil
2 sprigs fresh cilantro or flat-leaf parsley

Steps:

  • Cover the rice with hot water and let stand for 10 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Shake the sieve vigorously to remove excess water.
  • In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids).
  • In a medium saucepan over moderate heat, heat the oil until hot but not smoking. Add the rice and sauté until it crackles when stirred, about 3 minutes. Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes. Add the cilantro or parsley and reduce the heat to a simmer. Cover and cook until small holes appear in the rice, about 20 minutes. Fluff with a fork and remove the herb sprigs. Keep covered until ready to serve.

WHITE RICE (ARROZ BLANCO)



White Rice (Arroz Blanco) image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 20 servings

Number Of Ingredients 5

9 tablespoons oil
6 cloves garlic, chopped
9 cups water
3 tablespoons salt
3 pounds rice, washed

Steps:

  • Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

MEXICAN WHITE RICE (ARROZ BLANCO)



Mexican White Rice (Arroz Blanco) image

Mexican white rice is my favorite rice preparation. This recipe comes from Gourmet Sept. 07; posted so I won't loose it! I will probably add a little parsley.

Provided by KlynnPadilla

Categories     Long Grain Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups long-grain white rice
1 cup finely chopped white onion
2 large garlic cloves, finely chopped
3 tablespoons vegetable oil
1 cup chicken broth
4 cups water

Steps:

  • Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. (Rice can be soaked up to 4 hrs.) Drain well and spread out on a kitchen towel to dry, at least one hour.
  • Cook onion and garlic in oil in a wide 4-5 quart heavy pot or deep skillet over med. heat, stirring, until softened, about 3 minutes.
  • Add rice and cook over med-high heat, stirring, until pale golden, about 5 minute Add broth, water, and 2 teaspoons salt and bring to a boil.
  • Cover tightly and cook over low heat until rice is tender, 18-20 minutes. Let stand covered 5 min., then fluff with fork and serve.

Nutrition Facts : Calories 312.8, Fat 5.8, SaturatedFat 0.8, Sodium 102, Carbohydrate 57.9, Fiber 1.2, Sugar 1, Protein 5.8

MEXICAN WHITE RICE



Mexican White Rice image

A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.

Provided by gem

Categories     Side Dish     Vegetables     Green Peas

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
½ cup fresh corn kernels
1 fresh poblano chile pepper - seeded, deveined, and chopped
½ onion, chopped
¼ cup drained canned peas
1 clove garlic, minced
¼ cup minced carrot
1 cup water
1 cup milk
2 tablespoons butter
1 cup white rice, rinsed and drained
1 tablespoon chicken bouillon granules

Steps:

  • Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
  • Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 34.7 g, Cholesterol 13.6 mg, Fat 7.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 249 mg, Sugar 4.2 g

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Top Asked Questions

What is arroz blanco and how is it made?
Arroz blanco literally means “white rice”. This arroz blanco is a Mexican white rice. Although sometimes arroz blanco is simply steamed rice, our recipe is simply flavored to give it a Mexican flair. There are a few key ingredients that make this Mexican white rice amazing:
How to make Mexican white rice recipe?
Mexican White Rice Recipe. Place the rice in a bowl with warm water and set aside for 15 minutes. Meanwhile, place the chopped onion, clove of garlic and ½ cup of cold water in a blender and process until you have a smooth mixture. After 15 minutes, drain the water and rinse the rice with the help of a colander and cold water until water is clear.
How long do you cook arroz blanco?
Let arroz blanco cook for 15 minutes and then check that the rice is not completely dry (with a spoon dig into the bottom to see if there is still some liquid). If you notice that the rice is still uncooked somehow, add the remaining stock and keep cooking uncovered.
What kind of rice do you use for Mexican food?
Also, for this recipe, long-grain white rice is used to really get that fluffy rice texture that authentic Mexican white rice is known to have. Small grain rice tends to have more starch content and it will render mushy rice. Avoid using other rice with aromas like Bastami or jasmine rice.

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