Mexican White Rice

Diana Cavazos


I have made white rice almost every weekend since.... well forever, it seems. My husband and kids loved it, and now, so do my grandkids! I couldn't have it any better than that! This is easy to make, great with just about anything you want to add to it, (try adding a sliced banana for breakfast or a light snack!), and it keeps several days in the fridge. I have recently found almost a dozen freezer bags of turkey stock! Let me tell you what a treat that has been, using that rich stock, full of flavor!

pinch tips: Non-Stick Rice Every Time



8 1/2 cup servings


10 Min


15 Min


2 Tbsp
olive oil
2 clove
smashed, only
1/4 medium
white onion- finely chopped
2 c
white rice
4 c
chicken broth, low-fat
1 tsp

Directions Step-By-Step

Heat oil in heavy medium pan with a lid,over medium heat. Add garlic; cook 3-5 minutes, or until dark brown in color. Discard.
In same oil, add onion, then rice. Cook approx. 15 minutes, or until rice starts to become a light golden color. Meanwhile, heat chicken broth.
Carefully add the hot chicken broth to rice; caution, it will splatter. Add salt, stir, and bring to a boil. Cover, decrease heat to medium-low, simmer for 10 minutes.
After 10 minutes, uncover, and stir. Check for seasoning. Most of the liquid should be absorbed. Re-cover, turn off heat, allow to sit for another 10-15 minutes. Serve, and enjoy.
We frequently put the rice in a bowl, add boiled pinto beans over the top, and eat with tortilla chips!!!(Don't forget to try this with the sliced banana! You won't believe how good it is!)

About this Recipe

Course/Dish: Rice Sides, Other Snacks
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rice, #Fried