hispanic white rice recipe

Written ByJenny Smyth Posted on
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The Best hispanic white rice recipe

I’ve been making hispanic white rice for years, and it’s still one of my family’s favorite dishes. It’s a staple in many Latin American countries, and I love that it’s so easy to prepare. The best part is that it’s a versatile side dish that pairs well with a variety of main courses, from grilled meats to roasted vegetables.

My kids love helping me in the kitchen, and this recipe is always a hit with them. They can’t get enough of the fluffy, tender grains that are infused with the subtle flavors of saffron and garlic. As for me, I appreciate how healthy this recipe is – it’s made with wholesome ingredients and is free from added sugars and preservatives.

Plus, it’s incredibly easy to make in large quantities, making it perfect for family gatherings or special occasions. I like to serve it alongside a simple salad or some steamed broccoli for a light and satisfying meal. The aroma of saffron and garlic wafting through the kitchen is always a welcome sight – it’s a sure sign that dinner is ready!

One of the things I love about hispanic white rice is how well it keeps in the fridge for up to five days. This means I can make a big batch on the weekend and use it throughout the week for quick lunches or dinners. It’s also great for meal prep – just reheat it in the microwave or oven when you’re ready to eat.

Over time, I’ve tweaked this recipe to suit our family’s tastes. I’ve added a bit more saffron for an extra boost of flavor, and I’ve started using coconut oil instead of olive oil for a slightly nutty taste. My kids aren’t too keen on garlic, so I’ve reduced the amount I use – but feel free to add more if you like!

This recipe has become a staple in our household because it’s so adaptable to our tastes and dietary needs. Whether you’re looking for a comforting side dish or a nutritious base for salads or bowls, hispanic white rice delivers every time.

Hispanic White Rice

4.7 from 1105 votes

This is a classic side dish of fluffy, perfectly seasoned white rice. It is a staple in many Hispanic households, known for its light texture and subtle flavor.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 tablespoons vegetable oil or olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 3/4 cups chicken broth or water
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin (optional)
1 tablespoon fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, about 1 minute.
2This removes excess starch and helps prevent the rice from becoming gummy.
3Heat the oil in the saucepan over medium heat until it shimmers.
4Add the rice and stir constantly for 2 to 3 minutes, until the rice becomes translucent and begins to turn a light golden color.
5Add the chopped onion and cook, stirring frequently, for 2 minutes until softened.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Pour in the chicken broth and add the salt and cumin.
8Stir once, then bring the liquid to a boil over high heat.
9Let it boil for 1 minute.
10Reduce the heat to low, cover the saucepan with the tight-fitting lid, and simmer without lifting the lid for 18 minutes.
11The rice should be tender and all the liquid absorbed.
12Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
13Fluff the rice gently with a fork, then garnish with fresh cilantro before serving.

🔧Equipment

Medium saucepan with a tight-fitting lid
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For a richer flavor, use chicken broth instead of water. Do not stir the rice after adding the liquid to avoid releasing starch and making it sticky. Letting the rice rest off the heat ensures fluffy grains.

Watch Video Of How Hispanic White Rice Works

This Hispanic white rice recipe is always a good idea for any occasion because it is simple, reliable, and pairs with so many dishes. Whether you are serving it at a family gathering or a weeknight dinner, it brings a comforting side that everyone enjoys.

I love that I can make it ahead and it stays fresh for days. To store leftovers, let the rice cool completely then put it in an airtight container.

It will keep in the fridge for up to five days. To reheat, add a splash of water or broth and microwave for a minute or two, or warm it in a skillet over medium heat.

You can also freeze the rice in portion sized bags for up to three months. Serve it alongside grilled meats, beans, or a simple salad for a complete meal.

❓ Frequently Asked Questions About Hispanic White Rice

Q: What is hispanic white rice?

A: Hispanic white rice is a type of rice dish that originated in Latin America. It’s made with saffron-infused rice that’s cooked with garlic and spices.

Q: Can I use brown rice instead of white rice?

A: Yes, you can use brown rice instead of white rice if you prefer. Just be aware that brown rice will have a nuttier flavor and chewier texture than white rice.

Q: Is hispanic white rice suitable for vegetarians?

A: Yes, hispanic white rice is vegetarian-friendly as long as you don’t add any meat broth or animal-based ingredients.

Q: Can I make hispanic white rice ahead of time?

A: Yes, you can make hispanic white rice ahead of time – just refrigerate or freeze it until you’re ready to serve.

Q: How do I store leftover hispanic white rice?

A: Store leftover hispanic white rice in an airtight container in the fridge for up to five days or freeze it for up to three months.

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