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!


★★★★★ 1 vote

8 1/2 cup servings
10 Min
15 Min


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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

How to Make Mexican White Rice


  • 1Heat oil in heavy medium pan with a lid,over medium heat. Add garlic; cook 3-5 minutes, or until dark brown in color. Discard.
  • 2In same oil, add onion, then rice. Cook approx. 15 minutes, or until rice starts to become a light golden color. Meanwhile, heat chicken broth.
  • 3Carefully 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.
  • 4After 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.
  • 5We 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!)

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About Mexican White Rice

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

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