Mexican cuisine · Dough, Pasta & Rice

Arroz Blanco Mexicano

Grainy toasted white rice, cooked in chicken broth with garlic, peas and diced carrot.

Ingredients · for 4 servings

• 300 g long-grain rice
• 1 onion
• 3 garlic cloves
• 2 carrots
• 150 g peas (frozen)
• 700 ml chicken broth
• 3 tbsp oil
• 1 lime
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Rinse the rice in lukewarm water until it runs clear, and drain thoroughly in a sieve for at least 10 min.
2. Finely dice the onion, finely chop the garlic, and peel the carrots and cut into 5 mm cubes.
3. Heat the oil in a pot with a tight-fitting lid and toast the drained rice over medium heat for 5 min, stirring constantly, until the grains turn white-opaque and lightly fragrant.
4. Add the onion and garlic, sauté for 2 min, then stir in the carrots and peas, pour in the hot chicken broth and season with salt and pepper.
5. Bring to a strong boil once, then cover and cook over the lowest heat for 16–18 min, until all the liquid is absorbed — keep the lid closed throughout.
6. Remove from the heat and let rest covered for 5 min, fluff the rice with a fork and serve with chopped cilantro and lime wedges.