Receta de arroz blanco mexicano

Ingredientes

• 1 1/2 cups dry jasmine rice
• 2 3/4 cups water
• 3/4 tsp. kosher salt, plus extra to taste
• 3 Tbsp. extra-virgin olive oil, divided
• 1 cup chopped white onion
• 2 cups frozen vegetable mix (carrots, corn and peas)
• 1/4 tsp. cayenne pepper

Preparación

1. 1

   Place the rice into a fine-mesh strainer and rinse under cold water until the water runs clear.

2. 2

   Add water to a 2-quart saucepan and bring to a boil. When the water has come to a boil, stir in rice, salt, 1 tablespoon of oil, and bring it back to a gentle simmer. Give the rice one quick stir, cover with a tight-fitting lid, and reduce the heat to low. Simmer for 15-18 minutes undisturbed or until all of the water is absorbed and the rice is tender.

3. 3

   Remove from heat with the lid on and let rest for 10 minutes.

4. 4

   While the rice is resting start on the veggies. Heat the remaining 2 tablespoons of oil in a large non-stick pan over medium heat. Add onions and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in frozen veggies, and cook, stirring occasionally, until vegetables are tender, about 3-4 minutes.

5. 5

   Remove the skillet from the heat and stir in cooked rice and cayenne pepper. Taste for salt before serving.