Gulf Coast-style white rice pilaf (Arroz blanco) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 88) by Rick Bayless and Deann Groen Bayless

  • store-cupboard ingredients
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute medium grain rice for rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute medium grain rice for rice.

  • chezlarios on June 08, 2026

    Made this on the stovetop rather than in the oven, to see if it's true that it's just as good as "red" Mexican rice. It was okay, I suppose! Served with the chicken with rajas in tomatillo sauce.

  • hirsheys on January 08, 2023

    This simple pilaf is more of a method than a recipe, but I’m glad to have stumbled on it. I did one of the variants - sauteing on the stove, then scraping the mixture into my rice cooker. It came out great and stayed warm until my meatballs were finished, plus I didn’t have to worry about burning it (which I always seem to do on the stove/in the oven…) The pilaf itself is cozy and a great accompaniment to the slightly spicy meatballs.

  • chawkins on May 27, 2019

    Simple and delicious pilaf. Rather than cooking it in the oven, I cooked mine on the stove top, the way I normally cook rice. Turn it to low simmer once the liquid comes to a boil.

  • NJChicaa on January 24, 2018

    Wonderful version of rice. I make it all the time. Highly recommended.

  • westminstr on March 24, 2014

    This is a nice, basic and very flavorful rice. I had to cook it an extra five minutes due to my slow oven.

  • minerva on December 17, 2013

    I added some peas and corn for interest, I sometimes use carrots too in similar recipes.

  • Breadcrumbs on May 05, 2013

    p. 88 Simple, delicious and weeknight-friendly! What more could you ask for in a dish? The stovetop/oven cooking method was quick and efficient. This recipe reminded me why I love RB and this book so much…with just a few seemingly everyday ingredients you truly can produce an aromatic and flavourful dish that is far greater than the sum of its parts. I had the rice ready about 40 mins before we were ready to eat so I also would add that this dish held perfectly in my warming oven. This is a recipe you may quickly discount because, let’s face it, we know how to make rice and this one just has a bit of onion and garlic stirred in. I’ve made many recipes in this book and I’ve passed this one up before for just that reason. It was a mistake. This is lovely. Photos here: http://chowhound.chow.com/topics/900402#8051359

  • Delys77 on May 02, 2013

    Pg. 88 Made the variations for the rice cooker and the poblano and herbs. Overall a nice little pilaf with a little heat from the poblanos, and lots of flavour with the herbs and alliums. Would repeat this one, but likely with a saucier dish, perhaps the chipotle shrimp. If making it in the rice cooker go with about half the recipe. I substituted anaheim peppers for poblano and that worked well.

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