Arroz Blanco Mexicano (Mexican White Rice)
Fluffy, savoury white rice toasted in oil and simmered in chicken broth with garlic and peas, the quiet partner to any Mexican plate.
Made with Mexican chicken stock (caldo de pollo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve under cold water until the water runs almost clear, then drain very well.
2 min - 2
Heat the oil in a wide pan with a lid over a medium heat. Add the rice and fry, stirring, for 4 to 5 minutes until some grains turn pale gold and smell nutty.
5 min - 3
Add the onion, garlic and carrot and cook for 2 minutes.
- 4
Pour in your ready made caldo de pollo (see the base recipe), hot, with a good pinch of salt. Stir once, add the whole chilli if using, then bring to the boil.
- 5
Cover and cook on the lowest heat for 15 minutes without lifting the lid. Scatter the peas on top, cover, and leave off the heat for 10 minutes.
25 min - 6
Remove the chilli, fluff with a fork and fold in the coriander.
Tips
- Rinsing and toasting the rice keeps the grains separate instead of sticky. Do not skip either step.
- Use about 1.75 to 2 times the volume of hot stock to rice. Here 600 ml of stock suits 300 g of rice (about 340 ml by volume), and the rice absorbs it all.
- Add the whole chilli only for aroma. Leave it unbroken and it gives scent without heat.
Storing and freezing
Cool leftover rice quickly, spread on a tray within 1 hour, then refrigerate for up to 2 days. Reheat once only, until steaming hot all the way through.
Questions
Why does Mexican rice need frying first?
Frying coats the grains in oil so they stay separate and take on a toasty flavour. Without that step the rice turns out soft and stodgy.
What is the difference from arroz rojo?
Arroz blanco is white and savoury with garlic and onion. Arroz rojo is cooked with a blended tomato base and is red. Both start from toasted rice.
Is this suitable for coeliac and dairy allergies?
Yes, with homemade caldo de pollo or a gluten free stock. It contains no gluten, dairy, egg or nuts.
More made with mexican chicken stock (caldo de pollo)
Caldo Tlalpeño con Arroz Rojo (Smoky Chicken, Chickpea and Rice Soup)
GFDFEFSopa de Fideo con Achiote (Vermicelli Soup with Achiote)
DFNFCaldo Xóchitl (Mexican Chicken Soup with Rice and Avocado)
GFDFEFCaldo Tlalpeño (Smoky Chicken and Chickpea Soup)
GFEFNFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.