Arroz blanco (white rice)

It is a Mexican rice dish but arroz blanco is also found in the cuisines of many other South American and Caribbean countries. There are even some claims that the dish originated from the Caribbean and was merely borrowed by the South Americans.

Just as the claims about its origin vary, so do the methods for making the dish. The simplest version is rice cooked in salted water. In some recipes, the rice is cooked in water, drained and rinsed to stop the cooking then chopped garlic and salt are added. Others use broth instead of water.

In my version, garlic and onion are sauteed in olive oil, the rice is stirred in then everything is transferred to the rice cooker before water is added. It’s for convenience. Instead of checking on the rice every so often, the rice cooker automatically shuts off when the rice is done. Arroz blanco (white rice)

Recipe: Arroz blanco


  • 2 tbsps. of olive oil (doesn’t have to be extra virgin)
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 2 c. of long-grain rice (don’t rinse)
  • about 1 tsp. of salt
  • finely sliced onion leaves and snipped cilantro, to garnish


  1. Heat a frying pan. Pour in the olive oil and heat gently.
  3. Add the garlic and onion. Cook over medium-low heat until softened and aromatic.
  5. Pour in the rice.
  7. Cook, stirring, until every grain of rice is coated with oil.
  8. Transfer everything into the rice cooker. Add the salt. Pour in about three cups of water, or whatever amount you customarily use. The amount of water will, of course, depend on how soft you want your rice as well as on the rice variety; some varieties do require more water than others. Turn on the rice cooker and let it do its job.
  9. When the rice is done, fluff with a fork before transferring to a platter.
  10. Arroz blanco (white rice)
  11. Sprinkle onion leaves and cilantro over the rice and serve hot.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

11 Responses

  1. lala says:

    Thanks for sharing! Will try this tomorrow!

  2. Norine says:

    I live in the Caribbean, either this or rice and peas on the table :D

    • The one with peas is cooked differently?

      • Norine says:

        Halos pareho lang, without the rice cooker part, its stove cooking. You have to replace some of the water with coconut milk (one can). I also put a bit of dried thyme leaves. So when the rice/coconut milk/water mixture started boiling, you stir in the beans ( I use red kidney beans in can), cover and simmer over low heat until the liquid is absorbed.

      • I get it that if peas or beans or whatever are added, it’s no longer arroz blanco but something else. There is a rice with black beans recipe called Arroz Congri (Cuban) or Arroz Congri (Mexican)…

  3. irene says:

    hi ms. connie, anong bagay na ulam sa ganitong rice?

  4. Iska says:

    I’m pretty sure this is yum :-) Very similar to what I do sometimes. Except I use left-over rice. Parang sinangag pero olive oil ang gamit ko. When I first did it I was thinking of hubby’s high BP hehehe. Turned out really good even the kids love it.

  5. Jesus says:

    Yum yum. Picture pa lang masarap na.

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