Mexican White Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3 tablespoons vegetable oil
- 4 cups water
- 1 cup reduced-sodium chicken broth
- 1 cup finely chopped white onion
- 2 large garlic cloves, finely chopped
- Carbohydrate 70 g(23%)
- Fat 6 g(9%)
- Fiber 0 g(1%)
- Protein 6 g(13%)
- Saturated Fat 0 g(2%)
- Sodium 76 mg(3%)
- Calories 365
Preparation Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. Drain well and spread out on a clean kitchen towel to dry, at least 1 hour. Cook onion and garlic in oil in a wide 4- to 5-quart heavy pot or deep skillet over medium heat, stirring, until softened, about 3 minutes. Add rice and cook over medium-high heat, stirring, until pale golden, about 5 minutes, then add broth, water, and 2 teaspoons salt and bring to a boil. Cover tightly and cook over low heat until rice is tender, 18 to 20 minutes. Let stand, covered, 5 minutes, then fluff with a fork. Cooks' notes:Rice can be soaked up to 4 hours. Rice will stay warm, covered, for about 30 minutes.
Preparation Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. Drain well and spread out on a clean kitchen towel to dry, at least 1 hour. Cook onion and garlic in oil in a wide 4- to 5-quart heavy pot or deep skillet over medium heat, stirring, until softened, about 3 minutes. Add rice and cook over medium-high heat, stirring, until pale golden, about 5 minutes, then add broth, water, and 2 teaspoons salt and bring to a boil. Cover tightly and cook over low heat until rice is tender, 18 to 20 minutes. Let stand, covered, 5 minutes, then fluff with a fork. Cooks' notes:Rice can be soaked up to 4 hours. Rice will stay warm, covered, for about 30 minutes.
