Arroz Blanco
- 🍚 2 cups long-grain white rice
- 🥄 3 tablespoons cooking oil
- 🧅 1/4 small onion, thinly sliced
- 🧄 2 garlic cloves, minced
- 🔥 4 cups hot water
- 🧂 2 tablespoons chicken powder or bouillon
- 🧈 2 tablespoons butter
- 🌽 1/2 can of whole kernel corn (drained)
- 🌶️ 1 serrano pepper (optional, for flavor)
- 🌿 2-3 stems of cilantro
Discover the simplicity and flavor of traditional Mexican white rice with this Arroz Blanco recipe. Perfect as a side dish or a base for a variety of flavorful toppings, this dish combines the subtle aroma of garlic and onion with the richness of butter and the sweetness of corn, accented by a hint of cilantro for a perfect touch of freshness.*
Ingredients:
🍚 2 cups long-grain white rice
🥄 3 tablespoons cooking oil
🧅 1/4 small onion, thinly sliced
🧄 2 garlic cloves, minced
🔥 4 cups hot water
🧂 2 tablespoons chicken powder or bouillon
🧈 2 tablespoons butter
🌽 1/2 can of whole kernel corn (drained)
🌶️ 1 serrano pepper (optional, for flavor)
🌿 2-3 stems of cilantro
Instructions:
- Prep the Ingredients: Slice the onion and mince the garlic cloves. Drain the corn and have all other ingredients measured out and ready to use.
- Fry the Rice: In a medium-sized pan, heat the cooking oil over medium heat. Add the long-grain white rice and fry for about 4 minutes, stirring constantly to ensure even cooking.
- Add Aromatics: Once the rice is lightly golden, add the thinly sliced onion. Sauté until the onion becomes translucent. Follow by adding the minced garlic, cooking until it is slightly golden brown.
- Incorporate Liquids and Flavorings: Carefully pour in the hot water, stirring as you go. Add the chicken powder or bouillon, followed by the butter and drained corn. Enhance with a serrano pepper and cilantro stems for additional flavor, if desired.
- Simmer: Cover the pan with a lid and turn the heat down to very low. Allow the rice to cook for 15 minutes without removing the lid to trap the steam effectively.
- Final Touches: After 15 minutes, check the rice for doneness. The liquid should be fully absorbed, and the rice should be fluffy. Adjust seasoning if necessary.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6
Equipment: Medium-sized pan with lid, cutting board, knife, measuring cups, and spoons
Cooking Tips: Ensure the water is hot when adding it to the rice to help maintain the cooking temperature for better results.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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