Arroz con Cilantro (Mexican White Rice with Cilantro)
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.
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
Important Tips for Fluffy Rice
-
- 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.
Nutrition
Serving: 1 servingCalories: 134kcalCarbohydrates: 26.3gProtein: 3.8gFat: 1gSaturated Fat: 0.2gSodium: 442mgPotassium: 97mgFiber: 0.8gSugar: 0.3gCalcium: 19mgIron: 2mg
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