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Mexican White Rice Recipe

Mexican White Rice Recipe

The ultimate comfort food, Mexican White Rice Recipe is a flavorful and easy weeknight dinner. Each fluffy grain is infused with rich flavors of chicken stock, aromatic garlic, and onion. Perfect as a side dish or a base for your favorite proteins, make it tonight for a delightful meal!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups long grain rice
  • 3 tablespoons olive oil
  • 1 yellow onion peeled and finely grated
  • 2 garlic cloves finely minced
  • 3 cups chicken stock
  • 1 carrot peeled and medium diced
  • 1 ear of corn trimmed
  • ½ cup peas
  • Juice of ½ lime
  • 1 tablespoon fresh cilantro chopped
  • Salt to taste

Equipment

  • Cutting Board
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl
  • Peeler

Method
 

  1. Add the rice to a colander and rinse under cold water and set aside to drain.
  2. Add the olive oil to a medium size pot over low heat and cook the onions for 5 to 6 minutes while occasionally stirring, or until they become translucent and tender.
  3. Stir in the garlic just until fragrant, which takes about 1 minute.
  4. Pour in the drained rice and stir constantly making sure it does not stick for 3 to 4 minutes or until it starts to become slightly transparent.
  5. Pour in the chicken stock and add in the carrot, corn, and peas and mix until combined.
  6. Place a lid on the pot and cook over low heat for 15 minutes or until the rice is cooked and all the liquid has been absorbed.
  7. Season with the lime juice, cilantro, and salt and use a fork to mix in the ingredients and fluff the rice. Serve.

Notes

  • Make-Ahead: This is meant to be served when it is done cooking, but you can keep a lid on it and keep it warm for up to 30 minutes before serving.
  • How to Store: Cover and keep it in the refrigerator for 4 to 5 days. You can freeze this Mexican White Rice Recipe for up to 3 months. Thaw it in the refrigerator before reheating.
  • How to Reheat: Add the desired amount of rice to a medium-size frying pan along with 2 to 3 tablespoons of chicken stock or water and cook over low to medium heat while occasionally stirring until hot.