Easy Mexican Arroz Blanco Recipe

This white rice recipe is a Mexican food basic. My arroz blanco recipe is incredibly easy to make either in an Instant Pot or stovetop. Serve it as a simple side dish with any of your favorite Mexican mains.

What is Arroz Blanco

Arroz means rice and blanco means white. So this dish is white rice.

Arroz blanco Mexicano is one of the basics of Mexican cuisine, and just like arroz rojo, and a pot of beans, everyone should learn theses dishes.

Like any other dish, there are lots of different methods for making it, as well as variations in ingredients used.

Sometimes people add vegetables to the rice and call it arroz blanco. But I grew up knowing that type of rice as arroz primavera or spring rice.

Just like arroz rojo, or Mexican red rice, this too can be served as a delicious side with countless Mexican main dishes. Traditionally it makes a perfect side dish to mains like asado de puerco, chicharron en salsa verde, mole Poblano, picadillo and other meat dishes.

In many Mexican restaurants, arroz blanco is commonly served with seafood dishes like camarones a la diabla, pescado a la veracruzana, and other shrimp dishes and different fish dishes too.

This rice can also be served as a main dish that you can add toppings and sides too. I love serving it with homemade beans, different nopales dishes, ejotes con huevo, sauted veggies and tofu dishes.

When I have leftovers, the next morning I love to put a fried egg on top of the rice. It’s one of my favorite ways to enjoy these leftovers.

It’s also great for filling burrito.

Us Mexicans love our arroz and we not only eat it savory, but also sweet like in arroz con leche or rice pudding.

Is Arroz Blanco Vegan

Traditionally speaking, no it’s not.

This is due to the fact that most traditional Mexican white rice recipes use chicken stock or chicken broth to cook the arroz. Though rare, there are some people that also use butter instead of vegetable oil or a combination of both.

But don’t worry because we’re going to omit the chicken stock and butter, and use vegetable stock and vegetable oil instead to make this arroz blanco vegan.

Arroz Blanco Ingredients

As I previously mentioned, there are different ways to make Mexican white rice. Below are the ingredients 5 ingredients I use. Read below for the variations and substitutions.

• Long Grain Rice: Don’t use parboiled rice. Other long grain rice like Jasmin or Basmati rice I wouldn’t really recommend because, though delicious, their flavor lends more to Asian cuisine instead of Mexican. In an absolute pinch you could use them, but try to use regular white rice that specifically says “long grain rice”.
• Oil: I use olive oil but you could use any mild flavored oil like canola oil, avocado oil or grapeseed oil.
• Onion: Use white onion or in a pinch yellow onion will also do.
• Garlic: Fresh garlic cloves are best.
• Vegetable Stock: Use either homemade or a flavorful store-bought one. If using store bought make sure to adjust the salt amount in the recipe.
• Salt

Ingredient Variations

The ingredients I use are pretty standard. Remember that some people add vegetables. It can be frozen vegetables mix of carrots, corn and pea. Or some people also like to use fresh vegetables, or even a small can is fine too. It’s up to you.

On a few occasions I’ve used green onions instead of white and it gives the arroz a another flavor that’s also delicious.

If you want to make your arroz spicy you can try adding serrano chile or jalapeño peppers.

Another option is to cut chile de arbol into strips and lightly fry in a little bit of oil. You can set the chiles aside and then use that same oil to brown the rice. Then add the chile strips back into the rice for cooking.

Please note that Mexican rice isn’t traditionally made with brown rice. Additionally this recipe has not been tested with it, nor with short grain rice.

How to Make Arroz Blanco

Mexican rice is another level of deliciousness, and that is due to the way it’s cooked.

For starters, we always lightly brown the rice with oil. This gives the rice a slightly nutty flavor. I also believe it cuts down on the starch and therefore giving you fluffy rice that doesn’t clump together. Don’t skip this step!

Remember that you can make my arroz blanco recipe in either the Instant Pot or stovetop. Your rice will have the perfect texture of Mexican white rice just like if you make it on the stovetop just quicker.

Check recipe card notes section for stovetop instructions.

• Set Instant Pot to Sauté function and allow it to heat up.
• Pour in the oil and allow it to heat.
• Add the rice and sauté until it turns a light golden brown color. Stir often.
• Make a space in the center of the pot and add the chopped onion and minced garlic and sauté for 3 minutes, stirring now and then.
• Pour in the vegetable broth carefully, it will release a lot of steam. Then add the salt and mix until well combined.
• Cancel Sauté function, then place the pressure cooker lid on the pot. Set valve to Sealing.
• Select Pressure Cook on High and set time to 3 minutes.
• Allow the Instant Pot to pressurize and run the cooking time.
• Leave the pressure cooker to naturally release the steam once timer goes off for 15 minutes.
• Carefully move the valve to Venting if the float valve hasn’t dropped. Then remove the lid. Your rice will have little holes throughout it, it’s just were steam was released, but it will be perfectly cooked.
• Fluff the cooked rice with a fork and serve as desired.

Serving Suggestions & More Mexican Side Dishes

There are so many ways you can serve this authentic Mexican white rice. Below are some suggestions as well as other Mexican vegan side dishes you can try.

You could even use it to make fried rice!

• Vegan Pescado a la Veracruzana: Serve the arroz blanco as a side dish and do add a drizzle of freshly squeezed lime juice for extra flavor.
• Delicious Rajas Con Crema Recipe
• Vegetarian Chiles en Nogada (Poblano Peppers in Walnut Sauce)
• How to Make Vegan Chicharron
• Verdolagas | Purslane in Salsa Verde
• Vegetarian Enchiladas Verdes (with Cheese & Poblano Peppers)
• Nopales with Chorizo
• Braised Oyster Mushrooms and Potatoes in Red Salsa

Side Dishes

• Easy Arroz Rojo Recipe (Arroz Mexicano)
• The Easiest Mexican Green Beans | Ejotes a la Mexicana
• Papas a la Mexicana | Easy Mexican Potatoes Recipe
• Mexican Beans From Scratch
• Authentic Mexican Refried Beans Recipe (Frijoles Refritos)
• Mexican Broccoli Recipe (Brocoli A La Mexicana)
• Mexican Macaroni Salad Recipe | Ensalada de Coditos
• Sautéed Nopales

How to Store It

This Mexican-style rice stores well. You can place it in the fridge for up to a week. Make sure it comes to room temperature first and store in an airtight container.

In the freezer you can store for a couple or 3 months. Then defrost as needed in fridge overnight.

You could also place the frozen rice container inside a bowl with cold water on the countertop too. This will help it defrost quicker.

How to Reheat

You can reheat this Mexican-style rice on the stove.

In a large sauce pan add either a few spoonfuls of water or vegetable stock, then pour in the leftover rice. Heat over medium low heat until warmed through.

If needed keep adding a little bit more water or broth to prevent the rice from sticking.

You can also place the cold rice in a microwave safe dish and also add the same amount of liquid mentioned above. Microwave 1 minute, stir well and microwave another minute.

With both reheating methods you’ll have fluffy rice grains.

Arroz Blanco Recipe

Ok amigos below is the printable recipe card that also includes the nutritional analysis, just keep in mind that this information may vary depending on the brands you use.

Do let me know if you have any further questions not answered in my blog post.

Enjoy the arroz blanco and do tag me on social media if you make it.