Arroz Blanco Mexican White Rice Recipe

Ingredients for Arroz Blanco Mexican White Rice

• Chicken Broth
• 1 1/2 teaspoons salt (or 3/4 teaspoon if using salted broth)
• Vegetable Oil
• White Rice
• White Onion
• Garlic Cloves
• Fresh Lime Juice
• Fresh Flat Leaf Parsley

How to Make Arroz Blanco Mexican White Rice

1. In a small saucepan or microwave-safe bowl, heat the chicken broth (or water) until steaming.
2. Stir in salt (adjust amount based on broth salinity). Cover and keep warm.
3. In a medium saucepan with a tight-fitting lid, heat the oil over medium heat.
4. Add the chopped onion and cook, stirring frequently, until softened (about 3 minutes).
5. Add the rice and stir constantly until the grains turn milky white (4-5 minutes). Do not brown.
6. Stir in the minced garlic for a few seconds until fragrant.
7. Pour in the warm broth and lime juice. Stir thoroughly, scraping the bottom and sides of the pan.
8. Bring to a simmer, then reduce heat to the lowest setting. Cover tightly and cook for 15 minutes, undisturbed. Only a tiny amount of steam should escape.
9. Remove from heat and let stand, covered, for 5 minutes.
10. Uncover and fluff gently with a fork. If the rice is still slightly firm, cover and cook over low heat for another 2-5 minutes, or until tender.
11. If the rice is dry, add 2 tablespoons of water, stir, cover, and cook until absorbed.
12. Once cooked, fluff with a fork to release steam and prevent further cooking. Stir in the fresh parsley, if using.
13. Serve hot and enjoy your delicious Arroz Blanco!