Monday, January 18, 2010

Arroz Blanco Mexicano (Mom's White Rice)

There have been a lot of requests for this rice and I finally remembered to post it.
My mom is an AMAZING cook, so just with've got to try this's delicious!
1 c uncooked white rice
1/4 c chopped onion
3-4 tbsp butter
1 tbsp minced garlic
2 c water
1/4 c milk
salt to taste
1 tsp chicken bouillon
1/2 chopped poblano pepper or green pepper (optional)
shredded mozzarella/Monterrey Jack cheese (optional)

In a saucepan saute onions and garlic with butter. Add rice and continue stirring to toast the rice. Note: When you first add the rice to the sauteed butter, you will notice that the rice will look somewhat clear. You will know the rice is ready for the rest of the ingredients when it gets solid white or cream color, about 3-5 minutes depending on the heat. You do not want to brown the rice.
When rice is toasted, add the water, milk, salt, and chicken bouillon, mix well and cover. Cook on low heat for about 15-20 minutes. About five minutes before rice is cooked, add the chopped pepper and cheese on top.

Note: This time I added Colby Jack cheese on the top and it turned out just as good.


  1. all I have is brown rice, think that will work?

  2. I've never tried it with brown rice but you should try it and let us know how it turns out. I think it would taste just as good.

  3. I tried this recipe without milk (because I didn't have any) and it turned out a little sticky rather than loose and somewhat creamy. And I used regular mild cheddar cheese. Even with these two differences from the original recipe, it was still SO tasty. I've already made this three times, love it.

  4. I made this and it was delicious. Thanks Paty!

  5. This was really good! I'm going to make this one for sure. Thanks for the recipe!

  6. I'm cooking this rice, it smells good, i just added some squers of potatoes and carrots, i hope it tase as good as yours guys. Thx Paty!