Arroz Blanco (Mexican White Rice)

Name: Arroz Blanco (Mexican White Rice)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp cooking oil; 4 tbsp butter; 1 1/2 cups jasmine rice; 1/2 small onion, diced; 3 cups hot water; chicken bouillon, to taste; 1 tsp garlic powder; 1/2 tsp onion powder; 1 (8.75 oz) can whole kernel corn, drained; Sour cream, for serving

Arroz Blanco is a traditional Mexican white rice dish where jasmine rice is toasted in butter and onions, then simmered in chicken broth with sweet corn for a fluffy, savory side dish that complements any Mexican entrée.

🌍Mexican 🏷️Arroz blanco 🏷️Mexican rice 🏷️White rice 🏷️Rice Side dish

🏷️

🏷️Corn

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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Ingredients

1 tbsp cooking oil
4 tbsp butter
1 1/2 cups jasmine rice
1/2 small onion, diced
3 cups hot water
chicken bouillon, to taste
1 tsp garlic powder
1/2 tsp onion powder
1 (8.75 oz) can whole kernel corn, drainedoptional
Sour cream, for servingoptional

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Instructions

1
In a large skillet over medium heat, add the oil and butter and let it melt.
2
Add the jasmine rice and toast, stirring frequently, until it becomes lightly golden.
3
Add the diced onion and cook for another few minutes until softened.
4
Carefully pour in the hot water.
5
Season the broth with chicken bouillon, garlic powder, and onion powder to your taste.
6
If using, stir in the drained can of corn.
7
Bring the mixture to a boil.
8
Once boiling, cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes.
9
After 20 minutes, turn off the heat, remove the lid, and gently fluff the rice with a spatula.
10
Place the lid back on and let the rice rest off the heat for another 10-15 minutes to steam and become perfectly fluffy.
11
Serve warm, optionally with a dollop of sour cream.

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Tips & Notes

Pro tips

Toast the uncooked rice in the butter-oil mixture for 2-3 minutes until fragrant and lightly golden; this prevents mushiness and deepens flavor.
Use hot water or broth when adding to the toasted rice to maintain cooking temperature and ensure even cooking.
After simmering, let the rice rest covered for 5 minutes off heat to allow residual moisture to redistribute and grains to firm up.
Taste and adjust seasoning with extra bouillon, garlic powder, or salt before serving; the corn adds slight sweetness.

Substitutions

Jasmine rice → long-grain white rice or basmati rice (basmati will be less sticky and more fragrant)
Chicken bouillon → vegetable bouillon or homemade chicken stock (adjust salt accordingly)
Whole kernel corn → frozen corn or fresh corn kernels (thaw frozen corn before adding)
Butter → olive oil or more cooking oil for a lighter version (flavor will be less rich)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or broth, stirring occasionally.

Common Questions

What's the difference between Arroz Blanco and regular white rice?

Arroz Blanco is toasted in butter and onions before cooking, which adds depth and a slightly nutty flavor. It's cooked in seasoned chicken broth rather than plain water, and corn is added for texture and sweetness.

Can I use long-grain white rice instead of jasmine rice?

Yes, long-grain white rice works well as a substitute. Jasmine rice is slightly stickier and more aromatic, but both will produce fluffy results if cooked properly.

How do I prevent the rice from becoming mushy?

Toast the rice first to seal the grains, use the correct water-to-rice ratio (2:1), and avoid stirring the rice while it simmers. Let it rest covered after cooking.