| Arroz Blanco ~ Arroz Blanco ~ Mexican White Rice. 2 cups long-grain white rice hot water ½ cup oil ½ large onion, finely chopped 2 cloves garlic, mashed 4 cups (well-salted) chicken broth 1. Pour rice in a bowl, cover with hot water and let sit for 15 minutes. Drain and rinse with cold water until water is clear of starch. 2. In a heavy-bottomed (cast iron) large skillet, heat oil and well-drained rice. Stir and coat rice with hot oil. Fry rice over a high heat, stirring frequently until rice begins to turn yellow. 3. Add onion and garlic and continue to stir and fry until rice is golden yellow. 4. Reduce heat to low (simmer), and pour chicken broth over rice and stir once to settle. Cover and continue to cook until broth is absorbed and rice is tender (about 20 minutes). Serves 5-6 |
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