If you love fluffy, flavorful Mexican rice, this Arroz con Cilantro is for you. Made with just a handful of simple ingredients and infused with the subtle brightness of cilantro, it's one of my favorite variations of white rice and a perfect side dish for any Mexican meal.
One of the things I treasure most from my mom's cooking is the way she taught me to make rice. Her method has helped me time and time again in the kitchen, and I know from many of your messages and comments that it's been helpful to many of you. It's a simple technique, but always results in rice that's perfectly tender, never mushy and full of flavor.
I've already shared her versions of Arroz Rojo and Mexican White Rice with Corn, and today's rendition of arroz blanco con cilantro (or white rice with cilantro) is yet another I learned by her side. It has a delicate, herbaceous flavor that comes from simmering the rice with fresh cilantro. It's light, yet comforting, and makes a nourishing side dish for so many Mexican meals.
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For another amazing rice recipe, check out Arroz Verde Poblano.
Ingredients & Substitutions
For any Mexican rice, I prefer long-grain white rice, but Jasmine rice can also be used for this recipe. You'll also need fresh cilantro and broth to build flavor, along with a neutral cooking oil to sauté the rice and aromatics.
See recipe card for other ingredients and quantities.
Step-by Step Instructions
- Sauté Rice: Heat oil in a medium saucepan over medium heat. Add rice and use a wooden spoon to sauté for 4 minutes until it turns a translucent, milky-white color.
- Drain Rice: Drain the rice using a fine mesh sieve over a bowl or heat-resistant container. Leave about 2 teaspoons of oil in the pan.
- Sauté Aromatics: Add diced onion and garlic to the pan and sauté until soft and fragrant.
- Add Rice: Add rice and mix with the aromatics.
- Add Liquids: Add ½ cup of broth, hot 1 cup of water and salt. Use a fork (and only a fork) to gently stir everything together until just combined.
- Add Cilantro: Add sprigs of cilantro right to the top of the liquid. Bring to a simmer, lower heat and cover for 15 minutes.
- Cook and Fluff:
After 15 minutes, check the rice by making a small well in the center, if the bottom is dry, add ¼ cup of hot water and cover. About 8 minutes later, check for tenderness. If the rice is still too firm and the bottom is dry, add more water. Once absorbed, remove from heat, let it rest covered and fluff with a fork.
Recommended for This Recipe
Nonstick Ceramic Saucepan
I like to make my rice in a nonstick ceramic saucepan which always results in evenly cooked rice.
How to Serve
Serve as a side dish for Mexican dishes such as:
Storing and Reheating
Store leftover rice in an air-tight container in the refrigerator for up to 4 days or freezer for up to 6 months.
To reheat on the stove, add a little water to a pan with the rice.. Heat over low, stirring gently, then cover and steam for 1-2 minutes until heated through.
To reheat in the microwave, place the rice in a microwave-safe bowl with a splash of water. Cover with a damp paper towel and heat in 30-second intervals, stirring carefully until heated through.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for other recipes like this? Try these:
Recipe
Arroz con Cilantro (Mexican White Rice with Cilantro)
Equipment
- Medium saucepan
- Wooden Spoon
- Fork
Ingredients
- 1 cup long-grain white rice
- ¼ cup neutral-tasting oil such as avocado oil or mild olive oil
- ¼ white onion, diced
- 1 medium garlic clove, diced
- 1 ½ cups hot water, divided see recipe
- ½ cup hot chicken broth or vegetable broth
- 1 teaspoon kosher salt
- 3 sprigs fresh cilantro plus more for garnish
Instructions
- In a medium saucepan, heat oil on medium heat. Add rice.
- Sauté for 4 minutes until it turns a translucent, milky-white color.
- Drain the rice using a fine mesh sieve over a bowl or heat-resistant container. Leave about 2 teaspoons of oil in the pan.
- Add the diced onion and diced garlic to the saucepan where you cooked the rice. Sauté over medium-low until soft and fragrant, about 3 minutes.
- Add the rice back in, along with 1 cup of hot water, ½ cup of broth, and the salt.
- Use a fork (and only a fork) to gently stir everything together until just combined. Do not over stir. Too much stirring will break up the rice and make it mushy.
- Place sprigs of cilantro on top of the liquid in the pan.
- Use a spoon to taste the liquid. The liquid should taste just a bit salty. If it doesn't, sprinkle a small amount of additional salt and use a fork to stir it in.
- Bring to a simmer, cover, and set heat to low for 15 minutes.
- After 15 minutes, use a fork to dig a small hole in the middle of the rice until you reach the bottom. If there isn’t any water left, add ¼ cup of hot water, cover. However, if there is still water, cover and wait another minute or two to make sure the water has dried up before adding the ¼ cup of water.
- After about 8 minutes, check to see if the rice is tender. If it is still a bit hard, make a small well again. If there isn’t any water, add ⅛-1/4 cup hot water, cover.
- Once this water has dried up, which should take about 5 minutes, take the rice off the heat. Leave the pot covered and let it rest for about 15 minutes.
- Discard the pieces of cilantro.
- Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
- Garnish with fresh cilantro if desired.
Notes
-
- Add Water in Stages: Don't add all the water at once. This recipe uses smaller amount of liquid added at three different times. This is the key to the fluffiness of this rice. It gives you more control over the texture and helps prevent soggy or mushy results.
- Don't Over-Stir: Once you add the liquid, only stir the rice when the recipe instructs. Stirring too much can break the grains and cause them to stick together.
- Use a Fork to Stir: Only use a fork to stir, and not a spoon. This keeps the grains intact and helps maintain a fluffy texture.
- Monitor Closely: Because the water is added in stages, it's important to monitor the rice closely. Once the liquid dries up, the rice can quickly stick to the bottom and burn.
- Adjust Salt Early: Here's a trick to ensure your rice is seasoned properly. When you add all the ingredients and the water the first time, use a spoon to taste the liquid. It should taste slightly salty. If not, sprinkle in a bit more salt and gently stir it in with a fork.
Lola
Such a simple addition like cilantro, can add so much flavor to Mexican white rice. Great recipe - thanks for sharing!
Gemma
Yes, it totally changes the flavor. Thank you!