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Mexican-style white rice (arroz blanco)
While it is possible to cook this dish with water rather than broth, the richness of chicken broth adds so much in terms of flavor, aroma and nutrients. If you want to transform this rice dish into a vegan-friendly version, use vegetable broth.
Course
Side Dish
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
3
cups
chicken broth
salt
1
tablespoon
olive oil
1
tablespoon
butter
1
onion
peeled and chopped
3
cloves
garlic
peeled and minced
1 ½
cups
rice
2 ½
tablespoons
lime juice
2 to 3
tablespoons
chopped parsley
Instructions
Heat the chicken bone broth until simmering then turn off the heat. If unseasoned or underseasoned, add enough salt for proper flavor.
Heat the olive oil and butter together in a pan.
Add the rice and chopped onion.
Cook, stirring, until the rice turns opaque, about four minutes (do not allow to brown).
Stir in the garlic and cook until aromatic.
Pour in the hot broth and lime juice, and stir.
Set the stove to the lowest setting, cover the pan and let the rice absorb the liquid for about 15 minutes before turning off the heat.
With a fork, fluff up the rice then cover the pan and allow the rice to cook in the steam for another five minutes.