Low-Glycemic Arroz Blanco Mexicano (Mexican Style White Rice)
Fluffy, fragrant, and authentic in texture, this Low-Glycemic Arroz Blanco Mexicano reinvents a classic comfort food staple. Made with Laxmi low-GI basmati rice, heart-healthy avocado oil, and an authentic blend of fresh poblano peppers, sweet corn, and carrots, this nutrient-dense side dish delivers all the traditional, savory flavor you crave without the typical post-meal spike.
Ingredients
- 1½ cups Laxmi brand Low-GI Basmati Rice
- 2 tbsp avocado oil
- ½ white or yellow onion, finely diced
- 1 poblano pepper, sliced in thin strips
- 1 carrot, finely diced
- 1 ear of corn or ½ cup canned corn
- 2 clove garlic, minced
- 1.5 tsp chicken bouillon powder or salt
- 2¼ cups boiling water
Instructions
- In a fine mesh strainer, rinse the rice under cool water for 1-2 minutes until the starchy water runs clear. Set aside to drain.
- Heat the avocado oil in a heavy bottomed pot or deep saucepan over medium high heat.
- Add the onion, poblano, carrot and corn and sauté for 5-7 minutes until the vegetables are soft.
- Add in the garlic and drained rice. Sauté the rice for 3-4 minutes until slightly toasted. Sprinkle in the chicken bouillon powder.
- Carefully pour in the boiling water (it might spit and pop at first) and give the rice a good stir.
- Bring the mixture to a boil, then cover with a tight fitting lid and lower the heat to the lowest possible setting.
- Simmer the rice covered for 13 minutes, then remove from the heat and rest for 10 minutes. Do not open the lid the entire time you are cooking and resting the rice.
- After the 10 minute resting period is over, remove the lid and fluff the rice gently with a fork or rice paddle. The rice should be fluffy, not soggy and have separated grains.
- Serve hot with your favorite Mexican dishes.