Arroz Blanco (Mexican White Rice)

1. 1

   In small saucepan or microwave oven, heat broth or water until steaming.

2. 2

   Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.

3. 3

   Cover and keep warm.

4. 4

   In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.

5. 5

   When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.

6. 6

   Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.

7. 7

   Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.

8. 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. 9

   Remove pan from heat and let stand covered for 5 minutes.

10. 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. 11

    When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.