White Rice

Mexican White Rice

In Mexico, even the simplest of dishes pack a punch in the flavour department & this arroz blanco is no exception! Whether it's enjoyed as a side or served on it's own this aromatic rice is sure to get the taste buds tingling.





35 minutes


  • 1 cup rice (rinsed)
  • 1 poblano chilli (sliced)
  • ¼ onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups broth (chicken or vegetable)
  • 1 cup corn (kernels removed from cobb)
  • 1 carrot (diced) optional
  • ½ cup peas (frozen or fresh)
  • 4 tbsp oil
  • 1 tbsp salt

Cooking Instructions

  1. Heat oil in a pot over medium heat. Add rice & cook, stirring often, for 3 minutes until slightly toasted.
  2. Add poblano chilli & cook 3 more minutes.
  3. Blend onion, garlic & a splash of broth. Pour over rice & stir well. Cook 2-3 minutes.
  4. Add remaining broth, corn, carrots (if using), peas & salt. Bring to a boil.
  5. Reduce heat, cover, & simmer 15 minutes or until rice is cooked & liquid is absorbed.
  6. Let sit covered for 10 minutes (fluffs the rice!).
  7. Fluff with a fork and serve.
  8. ¡Buen provecho!

We are makers of award-winning traditional corn tortillas and tortilla chips, sold Australia-wide

Where to Buy

Want more Mexican? Get recipes, tips and news straight to your inbox!

You may also like:

The Nixtamal Process

Learn about Nixtamal, the ancient process we use to make healthy and stronger tortillas.
Read more