Description
Skip the stovetop and make this fluffy, authentic Mexican White Rice (Arroz Blanco) right in the rice cooker—an easy 5-minute prep side dish that pairs perfectly with enchiladas, tacos, and chicken dinners!
Ingredients
Scale
- 1 cup basmati rice, rinsed
- 1 garlic clove
- 1/4 cup minced onion
- 1/4 cup diced carrots
- 1/4 cup corn, I use frozen
- 1/4 cup peas, I use frozen
- 1 cup chicken broth
- 1 cup filtered water
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons unsalted butter
- 1/2 teaspoon sea salt to taste ( more or less👉 depends how salty your chicken broth is)
Instructions
- Add all ingredients in order listed above to your rice cooker.
- Stir in spices and salt. Taste the broth. It should be just “slightly” salty. Basically, a pinch over salted. Cover and turn on rice cooker.
- Once fully cooked, unplug rice cooker so your rice does not dry out.
- Fluff rice and serve. You can store in the fridge in an airtight container up to 3-4 days.
Notes
- The video doesn't show peas because I was out at the time but I always add them in this recipe when I have them on hand.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Rice Cooker
- Cuisine: Mexican