2000s Recipes + Menus
Mexican White Rice
Serves8
- Active time:30 min
- Start to finish:1 3/4 hr
September 2007
Though this rice mainly functions to sop up the meat’s red sauce, a quick sauté with garlic and onion and the use of chicken broth as well as water means it can hold its own.
- 3 cups long-grain white rice (1 1/2 lb)
- 1 cup finely chopped white onion
- 2 large garlic cloves, finely chopped
- 3 tablespoons vegetable oil
- 1 cup reduced-sodium chicken broth
- 4 cups water
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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.
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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.
- Keywords
- shelley wiseman,
- latino,
- mexican,
- rice
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