Arroz Blanco I Recipe from Spain with Grain, Water, Olive Oil, and Salt

Arroz Blanco I

Arroz Blanco I Recipe from Spain with Grain, Water, Olive Oil, and Salt
Region / culture: Spain | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 5


Arroz Blanco I
Arroz Blanco I

Arroz Blanco, or white rice, is a staple in many cuisines around the world. It's a simple, versatile dish that can be served as a side or used as a base for more complex recipes. This version of Arroz Blanco focuses on achieving a fluffy, non-sticky texture with a hint of olive oil for a slightly richer flavor. Perfect for beginners and seasoned cooks alike, this recipe is a testament to the beauty of simplicity in cooking.


The history of Arroz Blanco spans across many cultures and continents, from Asia to Latin America. Each region has its own variation, but the essence remains the same: rice cooked until tender. This particular recipe draws inspiration from Latin American traditions, where rice is often cooked with a bit of oil and salt for enhanced flavor. It's a basic recipe that has been passed down through generations, with each cook adding their personal touch.


How to prepare

  1. Place the rice in a 2 qt (1.89 liter) pot or colander and wash it in cold running water until the water becomes almost clear. Drain the rice and add 3 cups of cold water.
  2. Add oil and salt, and stir. Place the pot on the stove over high heat and bring it to a boil. Then, cover the pot and reduce the heat to low. Let the rice simmer for 30 minutes without uncovering or attempting to stir. Once the cooking process has started, turn off the burner and let the rice stand for about 5 to 10 minutes.
  3. This recipe should serve, depending on your appetites, at least 5 generous servings.
  4. If you follow the above directions, you should have a nice, full-grain, non-sticky rice.


  • Consider adding garlic, onions, or herbs while cooking for additional flavor. For a richer dish, cook the rice in chicken or vegetable broth instead of water.

Cooking Tips & Tricks

For the perfect Arroz Blanco, consider these tips:

- Rinse the rice thoroughly until the water runs clear to remove excess starch, which helps prevent stickiness.

- Use a ratio of 1.5 cups of water to 1 cup of rice for the ideal texture.

- Keep the pot covered and resist the urge to stir, as this can also lead to a sticky texture.

- Let the rice rest off the heat before serving to allow it to steam and become fluffier.

Serving Suggestions

Serve Arroz Blanco as a side dish with beans, grilled meats, or vegetables. It also works well as a base for bowls or stuffed peppers.

Cooking Techniques

The key technique in this recipe is the absorption method, where the rice is cooked in a measured amount of water, absorbing it completely for a tender finish.

Ingredient Substitutions

If you don't have olive oil, any neutral oil or even butter can be used. Brown rice can replace white rice for a whole-grain option, though cooking times will vary.

Make Ahead Tips

Arroz Blanco can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently with a splash of water to prevent drying out.

Presentation Ideas

Fluff the rice with a fork before serving and garnish with fresh herbs for a touch of color and flavor. Serve in a large, shallow bowl for family-style dining.

Pairing Recommendations

This rice pairs beautifully with bold flavors like lime-cilantro chicken, spicy beans, or sautéed vegetables with soy sauce.

Storage and Reheating Instructions

Store leftover rice in an airtight container in the refrigerator. Reheat in the microwave or on the stove with a little water, covered, until heated through.

Nutrition Information

Calories per serving

A serving of this Arroz Blanco contains approximately 200 calories, making it a moderate option for those monitoring their calorie intake.


A serving of Arroz Blanco primarily provides carbohydrates, with approximately 45 grams per cup. Carbohydrates are essential for energy, making this dish a good source of quick fuel.


This recipe contains a minimal amount of fat, with about 2 grams per serving, coming from the olive oil. Olive oil is known for its heart-healthy monounsaturated fats.


Arroz Blanco is low in protein, offering about 4 grams per serving. It's often paired with protein-rich dishes to create a balanced meal.

Vitamins and minerals

While white rice is not a significant source of vitamins and minerals, it does contain small amounts of iron and some B vitamins, especially if it's enriched.


This recipe is free from common allergens such as nuts, dairy, gluten, and shellfish, making it suitable for most diets.


Overall, Arroz Blanco is a low-fat, carbohydrate-rich dish with minimal protein. It's an excellent energy source and can be easily incorporated into various dietary needs.


Arroz Blanco I is a testament to the beauty of simplicity in cooking. With its fluffy texture and versatile nature, it's a staple dish that complements a wide range of meals. By following the tips and variations provided, you can tailor this recipe to suit any occasion, making it a valuable addition to your culinary repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Arroz Blanco. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. The smell of garlic and onions filled the air as she stirred a pot of rice on the stove.

"Maria, what are you making?" I asked, intrigued by the delicious aroma wafting through the room.

"Oh, this is just a simple recipe for Arroz Blanco," Maria replied with a smile. "It's a staple in my household, passed down from generation to generation."

I watched as Maria added a pinch of salt, a knob of butter, and a splash of chicken broth to the pot. The rice began to swell and absorb the flavors, turning into a fluffy and fragrant dish that I couldn't wait to taste.

"Would you like to learn how to make it?" Maria asked, noticing my curiosity.

I nodded eagerly, eager to learn the secret behind this delicious recipe. Maria handed me a wooden spoon and guided me through the steps, explaining each ingredient and its importance in creating the perfect Arroz Blanco.

As I stirred the rice, I felt a sense of pride and connection to my friend and her family. This recipe was more than just a dish – it was a symbol of tradition and love, passed down through the generations with care and reverence.

After a few minutes, the rice was ready, and Maria scooped a generous portion onto my plate. I took a bite and was immediately transported to a world of flavor and comfort. The rice was light and fluffy, with a subtle richness from the butter and broth. It was the perfect accompaniment to the savory dishes Maria had prepared for our meal.

From that day on, Arroz Blanco became a staple in my own kitchen. I would make it for family gatherings, potlucks, and quiet nights at home. Each time I cooked it, I would think of Maria and the special bond we shared over a simple pot of rice.

Over the years, I would tweak the recipe to suit my own tastes, adding a dash of cumin here or a sprinkle of cilantro there. But the essence of the dish remained the same – a humble yet delicious rice dish that brought joy and comfort to all who tasted it.

As I grew older, I would pass the recipe down to my own children and grandchildren, sharing the story of how I learned to make Arroz Blanco from my dear friend Maria. It became a cherished tradition in our family, a symbol of our shared love for good food and good company.

And so, every time I cook a pot of Arroz Blanco, I am reminded of that warm summer day in Maria's kitchen, of the laughter and friendship we shared, and of the simple yet profound joy that comes from sharing a meal with loved ones.


| Rice Recipes | Spanish Recipes |

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