Side for soups and stews like sancocho
This dish is a classic side for soups and stews like sancocho, often referred to as 'arroz blanco' or 'white rice.' It consists of simple, fluffy long-grain white rice, typically cooked with a small amount of oil or butter and salt, and is a staple across Latin America and the Caribbean. Its primary role is to absorb the rich, flavorful broth of the main dish.
🍽️ Nutrition at a glance
This side is high in carbohydrates, providing a quick source of energy, but is low in fat and protein. A typical serving offers a moderate amount of calories, primarily from starch, with minimal vitamins and minerals unless fortified.
Nutrition breakdown
| Calories | 205 kcal |
| Protein | 4.3 g |
| Carbs | 44.5 g |
| Fat | 0.4 g |
| Fiber | 0.6 g |
| Sugar | 0.1 g |
| Sodium | 1 mg |
| Manganese | 1.1 mg |
| Selenium | 11.9 mcg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.3 mg |
| Folate | 58 mcg |
| Iron | 1.9 mg |
| Magnesium | 12 mg |
| Phosphorus | 68 mg |
Per 1 cup (158 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this simple rice is the essential canvas for the complex flavors of a stew, allowing each spoonful to be customized. Nutritionally, its plain nature makes it a gentle, easily digestible base that can help balance the intensity of a hearty soup.
