Arroz Blanco con Elote
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 6 people
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Ingredients
- 1 cup of long grain rice
- 6 tablespoons of Canola oil
- 2 cups of water
- 1 tablespoon of chicken broth powder (Knorr’s Caldo con sabor de pollo)
- 1 cup of white corn or frozen white corn
- 1 clove of garlic roughly chopped
- 1 thick slice of white onion or yellow onion
- 1/2 tablespoon of salt
- 1/2 teaspoon of pepper
- 1 key lime
- 3 serrano peppers
- Cilantro
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Preparing the rice
- Soak 1 cup white rice in hot water in a clear bowl for 15 minutes. Add the juice of a 1/2 key lime.
(Note: The water needs to be hot so that the rice will turn out soft and fluffy. The lime will help separate the grains of rice.)
In a large round frying pan with a lid, add the Canola oil, garlic clove, and slice of onion.
Sauté the onion and garlic until it browns.
- Discard the onion and garlic in the trash. Do not discard the oil!
(Note: The oil is what makes the rice have flavor.)
Drain the rice in a strainer or a fine mesh sieve. Making sure to wash it well and that it’s as dry as possible.
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Frying the rice
Once the rice is drained, add it to the frying pan.
Toast the rice carefully on medium heat, mixing it with a spoon. Making sure not to burn it.
Once the rice makes a sizzling crackling sound, turn down the heat on the stove.
Place the rice on a dish with paper towels and remove the extra oil. This step is very important. If your rice is too oily, it could end up tasting runny.
In a measuring cup, add the chicken powder broth, a pinch of pepper, and two cups of hot water until the broth is diluted.
Add the rice, chicken broth, and corn to the frying pan and cover it with a lid.
Turn the stove on medium heat and continue cooking the rice until it boils.
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Once the water is boiling, turn down the heat to a gentle simmer and wait until the water is fully evaporated.
(Note: Do not remove the lid. The steam is very important.)
Once the water is fully evaporated, turn off the stove and let the rice cool down for 10 minutes.
Serving the rice
Garnish the rice with two or three Serrano peppers and a few leaves of cilantro.
tips
Prepare this dish al gusto by substituting the corn for any other vegetable. Sometimes I prepare this rice with carrots and peas. The cilantro and serrano peppers are completely optional.
Make sure to always measure the rice. Always use 1 cup of rice per two cups of water. Otherwise, the rice will turn out runny and it won’t taste right.
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About the Author
Lulu 'Malu' Navarro
Mom of four and grandmother of three beautiful grandchildren. Based in Dallas, Texas and originally from Saltillo, Coahuila. I have been cooking homemade Mexican recipes for over forty years. Fun Fact: My daughter is Luisa Fernanda Navarro—the founder and creator of Mexico In My Pocket.
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