Receta de arroz blanco mexicano

Ingredientes

• 1 cup long-grain white rice
• 1/4 white onion (medium)
• 1 garlic clove
• 2 cups chicken broth (or vegetable broth, or 2 cups water + 2 Tbs chicken bouillon)
• 1 tbsp oil
• salt to taste
• 2-3 cilantro sprigs (opcional)

Preparación

1. 1

   Rinse the rice 2-3 times under cold water until the water runs almost clear. Drain and set aside in a strainer.

2. 2

   Finely chop the onion and garlic

3. 3

   Heat the oil in a pot over medium-hight heat. Add the rice and stir constantly to coat every grain with oil. It will stick a little at first, keep stirring and it will release. Continue for 7-8 miutes or until the rice is lightly golden and smells nuttu. Be patient, this step matters.

4. 4

   Add the chopped onion and stir for about 3 minutes or until soft. Add the garlic and stil for 20 seconds.

5. 5

   Pour in 1 cup of broth (or 1 cup of water with the bouillon dissolved) and stir well. Add the second cup of broth (or waer) and stir to loosen any grains stuck to the sides.

6. 6

   Taste for salt and adjust as needed and add the cilantro sprigs if using.

7. 7

   Reduce heat to the lowest setting, cover, and cook for 12 minutes. At the 10 minute mark, slide a spoon into the ceenter of the rice withouth stirring to check if there is still liquid at the bottom. If there is, cover and cook for 1 to 2 more minutes.

8. 8

   Important: once you added all the liquid and covered the pot, do not stir the rice.

9. 9

   Turn off the heat and let the rice rest, covered, for 10 minutes. The steam will finish the cooking. Uncover, and serve.