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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
  • 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.

Recipe by Shelley Wiseman

Photograph by Martyn Thompson

Keywords
shelley wiseman,
latino,
mexican,
rice