Mexican white rice, also known as arroz blanco, is a staple side dish in Mexican cuisine. It is a versatile dish that can be served with a variety of main courses, from enchiladas and tacos to burritos and fajitas. Mexican white rice is typically cooked with long-grain white rice, but you can also use medium-grain or short-grain rice. The key to making the perfect Mexican white rice is to use the right ratio of rice to water and to cook it until it is tender and fluffy.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN WHITE RICE
This is a dish you'll find on almost every table in Mexico. It goes with so many things, from hearty stews to elegant moles. With the addition of a surprising herb, this recipe gives your typical white rice a "south of the border" feel.
Provided by Rick Bayless
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the broth or water until steaming. Season with ¾ teaspoon salt if using salted broth, 1½ teaspoons if using unsalted broth or water. Cover and keep warm on the stove.
- In another medium saucepan, heat the oil over medium heat. Dice the onion and add to the pan. (Note: Chef Bayless uses half a large onion, but this recipe substitutes one small onion.) Add the rice and stir constantly until the grains have turned from translucent to milky-white, about 3 to 4 minutes. Chop the garlic, add to the saucepan, and cook until fragrant. Add the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes. Meanwhile, chop parsley; set aside 3 tablespoons. Gently fluff the rice to release the steam and stop the cooking. Fold in the parsley. Transfer to a bowl and serve immediately.
MEXICAN WHITE RICE
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
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
ARROZ BLANCO (MEXICAN WHITE RICE)
Steps:
- Heat the olive oil in a saucepan over medium high heat. Sauté the onion and garlic until onion is translucent, about 3-4 minutes. Add the rice and saute another few minutes until the rice grains show spots of white. Add the broth and lime juice, and bring to a boil. Cover, lower heat to low and cook 25-30 minutes, until liquid is fully absorbed and rice is cooked. Remove from heat, allow to sit for 5 minutes, then fluff with a fork and serve, garnishing wth parsley if using.
MEXICAN WHITE RICE
Categories Garlic Onion Rice Side Sauté Quick & Easy Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork.
MEXICAN WHITE RICE
Provided by Shelley Wiseman
Categories Onion Rice Side Cinco de Mayo Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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. Drain well and spread out on a clean kitchen towel to dry, at least 1 hour.
- Cook onion and garlic in oil in a wide 4- to 5-quart heavy pot or deep skillet over medium heat, stirring, until softened, about 3 minutes. Add rice and cook over medium-high heat, stirring, until pale golden, about 5 minutes, then add broth, water, and 2 teaspoons salt and bring to a boil. Cover tightly and cook over low heat until rice is tender, 18 to 20 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
MEXICAN WHITE RICE
I have made white rice almost every weekend since.... well forever, it seems. My husband and kids loved it, and now, so do my grandkids! I couldn't have it any better than that! This is easy to make, great with just about anything you want to add to it, (try adding a sliced banana for breakfast or a light snack!), and it keeps...
Provided by Diana Cavazos
Categories Other Snacks
Time 25m
Number Of Ingredients 6
Steps:
- 1. Soak rice in bowl of hot water for 20-30 minutes, then rinse until water is clear. Drain for 5 minutes, or until no longer dripping wet.
- 2. Heat oil over medium heat, in a heavy, medium sized pan with a lid. Carefully add the rice, and cook 5-10 minutes, stirring frequently.
- 3. Add onion, and garlic, and cook approx. 10-15 more minutes, or until rice starts to become a light golden color. Meanwhile, heat the water.
- 4. Carefully add the hot water to the rice; caution, it will splatter. Add bouillon, stir, and bring to a boil. When boiling, cover and decrease heat to medium-low, and simmer for 10 minutes. If using a glass lid, you will see holes in the rice bed where the liquid is evaporating. This is normal. The rice is cooking nicely when you can gently shake the pan somewhat and the rice remains still.
- 5. After 10 minutes, turn off heat, and stir. Check your seasoning. Most of the liquid should be absorbed. Re-cover, allow to sit for another 10-15 minutes to fully absorb all of the liquid. Serve, and enjoy.
- 6. We frequently put the rice in a bowl, add boiled pinto beans over the top, and eat with tortilla chips!!! Also, try this with the sliced banana! You won't believe how good it is!)
Tips:
- Use the right type of rice: Medium or long-grain white rice is best for Mexican white rice. Short-grain rice will result in a sticky, mushy texture.
- Rinse the rice before cooking: This removes the starch from the surface of the rice, which helps to prevent it from sticking together.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice from burning.
- Add the right amount of water: The general rule of thumb is 1 cup of rice to 2 cups of water. However, you may need to adjust this ratio depending on the type of rice you are using and the desired consistency.
- Bring the water to a boil, then reduce the heat to low: This will help to prevent the rice from boiling over.
- Cover the pot and simmer the rice for 18-20 minutes: Do not lift the lid during this time, as this will release the steam and prevent the rice from cooking evenly.
- Once the rice is cooked, remove it from the heat and let it rest for 5 minutes: This will allow the rice to absorb any remaining water and fluff up.
- Fluff the rice with a fork before serving: This will help to separate the grains and make the rice light and fluffy.
Conclusion:
Mexican white rice is a versatile side dish that can be served with a variety of Mexican dishes. It is also a popular ingredient in many Mexican recipes, such as burritos, tacos, and enchiladas. With its simple ingredients and easy-to-follow instructions, Mexican white rice is a great recipe for beginner cooks and experienced chefs alike. So next time you're looking for a simple and delicious side dish, give Mexican white rice a try. You won't be disappointed!
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