Gulf Coast-Style White Rice Pilaf (Arroz Blanco) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless. Ingredients:
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil |
1 1/2 cups white rice (i like the meatier texture of medium-grain rice) |
1 small white onion, chopped into 1/4 inch pieces |
2 garlic cloves, peeled and finely chopped |
1 3/4 cups chicken broth |
salt |
3 tablespoons coarsely chopped flat leaf parsley, for garnish |
Directions:
1. Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
2. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
3. Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
4. Fluff the rice with a fork and sprinkle with the chopped parsley.
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