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Mexican White Rice (Arroz Blanco)

Mexican White Rice (Arroz Blanco)


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Mexican White Rice (Arroz Blanco)

This simple rice is great to serve with dishes that have a luscious sauce, or to absorb the heat in some of the spicier dishes.


  • Ready Time : 0 min




  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 cups white rice
  • 2 cloves garlic, chopped fine
  • 1/4 cup cilantro, chopped
  • 1 tablespoon canned diced jalapenos (optional)
  • 4 cups chicken broth or 4 cups water with 4 teaspoons (optional) chicken soup powder
  • 1/4 cup blanched almonds (optional)
  • 1/8 cup currants (optional)


Heat canola oil in a deep rice pot over medium heat. Add onion and cook for 2 minutes or until translucent. Add rice, garlic, cilantro, and (optional) jalapenos. Stir and sauté for another minute or so. Add chicken broth. Bring to a boil, stirring occasionally. Reduce to simmer, cover, and cook for 25 minutes. Open the lid and see if there is still water in the bottom of the pan. If so, cook 5 minutes or so until absorbed. Do not stir rice until it is done.


Garnish with toasted almonds and currants (optional).


About Shifrah Devorah and Zipporah Malka


We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking

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