Arroz blanco (white rice) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

  • carrots
  • chicken broth
  • white onions
  • white 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

  • Breadcrumbs on May 06, 2011

    p. 161 Though this is called white rice the recipe name doesn’t do the dish justice as the rice isn’t as neutral as the name might imply.I elected to add the carrots along w the onions and garlic and, since I was using frozen peas, I just added them prior to serving and tossed until they heated through. I increased the quantity of peas to approx 1/3 cup. Though fairly straightforward in terms of prep and ingredients, the final dish was quite tasty. I’d make this dish again without hesitation. We served this alongside the Penchugas De Pollo Con Rajas (Chicken Breasts w Poblano Chiles and Cream) from p. 347 of this book which didn’t impress us as much as this rice did. Rice photos here:

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.