Arroz Blanco

This rice is a terrific accompaniment to dishes like Mole Poblano, Asado de Puerco, Costillas en Salsa Verde, and many other traditional Mexican stews. It also makes a nice, quick dinner with a fried egg on top and some fried plantains. The preparation of this rice varies from region to region, but the end result is the same. Long-grain rice works best, as it renders a fluffy and moist end result. It has less starch content, so the grains of the cooked rice will not stick together, provided you rinse them well before cooking. Some people only rinse the rice. I’ve found that when you soak it, the grains are more tender and fluffier. Some cooks prefer to add the garlic, minced, and the chopped onion while cooking the rice in step 4, instead of processing them in the blender in step 2. You can use chicken broth instead of the hot water, or a chicken bouillon cube dissolved in water. Keep in mind that your rice won’t be as white in color if you use this option. Excerpted with permission from The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martínez (Rock Point 2020).

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