Arroz Blanco

This recipe for Mexican-style white rice is adapted from The Mexican Home Kitchen: Traditional Home-Style Recipes that Capture the Flavors and Memories of Mexico, by Mely Martínez. We reviewed the book in September 2020.

Makes 4 to 5 servings.

Ingredients

1 cup long-grain white rice

3 tablespoons chopped white onion

1 clove garlic

4 tablespoons canola or vegetable oil

1 or 2 sprigs cilantro or parsley (optional)

1 serrano chile (optional)

A few drops fresh lemon or lime juice

Salt

Instructions

1. Place the rice in a large heatproof bowl and add enough hot water to cover. Stir once, then let stand for 15 minutes. Drain the rice in a strainer, then rinse it under cold water until the water runs clear. Shake the strainer well to remove any excess water, as the rice needs to be a dry as possible. Set a side to continue drying.

2. Meanwhile, place the onion and garlic in the jar of a blender with 1/2 cup cold water. Blend until smooth and set aside.

3. Heat the oil in a large saucepan or cazuela over medium-high heat. Add the fully drained rice and fry, stirring constantly, until it becomes translucent, about 5 minutes. Don’t over-brown. When it’s done, carefully tip the pan to one side and use a spoon to remove the excess oil.

4. Stir the onion and garlic purée into to the rice in the saucepan. Add 1 1/2 cups hot water, along with the parsley or cilantro (if using), the serrano chile (if using) and lemon or lime juice. Stir briefly to combine, and bring to a boil over high heat.

5. Reduce the heat to the lowest possible, season with salt to taste and cover. Cook undisturbed for 15 or 20 minutes, until all the water is almost completely absorbed and the rice looks cooked and fluffy. Remove from the heat and let it stand, covered, for 10 to 15 minutes to let the rice continue steaming. Discard any herbs and/or serrano used, lightly fluff the rice with a fork, and serve.