Arroz blanco – Mexican white rice with sweetcorn
Mexican white rice, fried before it is cooked in stock with onion and garlic, with sweetcorn and a whole serrano chilli for aroma rather than heat. It goes with saucy dishes such as mole or chicken in green salsa.
- 40 minTime
- 15 minHands-on
- 4Portions
- ≈ $4per portion
- 270kcal per portion
Ingredients for 4 portions
- 200 gRice, long-grain
- ½Yellow onion
- 1 cloveGarlic
- ≈ 450 mlWater
- 2 tbspRapeseed oil
- 1 cubeChicken stock
- 1Serrano chile, whole
- 100 gSweetcorn
- to tasteSalt
Method
- Rinse the rice in a sieve under cold water until the water runs almost clear, then drain well.
- Blend the onion and garlic with a little of the water.
- Heat the oil in a medium saucepan over a medium heat and fry the rice, stirring often, until it turns opaque white without browning, about 5 minutes.
- Pour in the onion mixture and fry for 1 minute. Add the rest of the water, the stock cube, the whole chilli, the sweetcorn and some salt, and bring to the boil.
- Cover, turn the heat right down and cook for 18 minutes without lifting the lid, until the rice has absorbed all the liquid.
- Turn off the heat and leave to stand, covered, for 5 minutes. Fluff up with a fork and serve with the chilli on top.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
