Arroz Blanco (Mexican White Rice)
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
White Rice (long-grain)1 medium
Onion2 cloves
Garlic1 tsp
Salt2 tbsps
Canola Oil2 sprigs
Cilantro (fresh)Directions:
1
Cover the rice with hot water and let stand for 10 minutes
2
Drain the rice in a sieve or colander and rinse until the water runs clear
3
Shake the sieve vigorously to remove excess water
4
In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids)
5
In a medium saucepan over moderate heat, heat the oil until hot but not smoking
6
Add the rice and sauté until it crackles when stirred, about 3 minutes
7
Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes
8
Add the cilantro or parsley and reduce the heat to a simmer
9
Cover and cook until small holes appear in the rice, about 20 minutes
10
Fluff with a fork and remove the herb sprigs
11
Keep covered until ready to serve
12
Cover the rice with hot water and let stand for 10 minutes
13
Drain the rice in a sieve or colander and rinse until the water runs clear
14
Shake the sieve vigorously to remove excess water
15
In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids)
16
In a medium saucepan over moderate heat, heat the oil until hot but not smoking
17
Add the rice and sauté until it crackles when stirred, about 3 minutes
18
Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes
19
Add the cilantro or parsley and reduce the heat to a simmer
20
Cover and cook until small holes appear in the rice, about 20 minutes
21
Fluff with a fork and remove the herb sprigs
22
Keep covered until ready to serve