Arroz Blanco (Mexican White Rice)

niedziela, 2 lutego 2014

Arroz Blanco (Mexican White Rice)

Time: 35 mins


  • 2 1/2 cups chicken broth or 2 1/2 cups water
  • salt
  • 2 tablespoons vegetable oil or 2 tablespoons olive oil
  • 1 1/2 cups white rice, preferably medium-grain
  • 1 small white onion, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish


  • 1 In small saucepan or microwave oven, heat broth or water until steaming.
  • 2 Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
  • 3 Cover and keep warm.
  • 4 In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
  • 5 When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
  • 6 Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
  • 7 Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
  • 8 Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
  • 9 Remove pan from heat and let stand covered for 5 minutes.
  • 10 Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
  • 11 When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

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