Arroz Blanco (Mexican White Rice)

Arroz Blanco (Mexican White Rice)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Connie Veneracion


  • 2 tablespoons olive oil (doesn’t have to be extra virgin)
  • 3 cloves garlic minced
  • 1 onion chopped
  • 2 cup long-grain rice (don’t rinse)
  • 1 teaspoon salt
  • scallions finely sliced, to garnish
  • cilantro torn, to garnish


  • Heat a frying pan. Pour in the olive oil and heat gently.
  • Add the garlic and onion. Cook over medium-low heat until softened and aromatic.
  • Pour in the rice.
  • Cook, stirring, until every grain of rice is coated with oil.
  • 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.
  • When the rice is done, fluff with a fork before transferring to a platter.
  • Garnish with sliced scallions and cilantro.