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Mexican-Style White Rice

(Makes 6 to 8 side servings)

White Rice – 2 cups, medium or long-grain

White Onion – 1/2, coarsely chopped

Garlic – 2 cloves

Water – 3 Tablespoons, cold

Canola Oil – 5 Tablespoons

Chicken Broth – 4 cups, hot (or vegetable broth if preferably)

Lime – 1/2 teaspoon freshly squeezed juice

Parsley – 3 flat-leaf sprigs (Italian parsley)

Sea Salt – 1 teaspoon, or to taste

  • Rinse the rice in water, swishing the grains, and then drain.  Repeat 2 or 3 times, draining well.  It is best if the rice is completely dry, so spread it out on a kitchen towel and leave it out for a few minutes.
  • Put the chopped white onion, garlic cloves and the 3 Tablespoons of cold water into a blender and process until smooth.
  • In a Dutch oven or any other heavy pot with a lid, heat the oil over medium-high heat until it is smoking.  Add the rice and toss until the grains turn a toasty golden color and have a nutty aroma, 7 to 10 minutes.  The rice is ready when it begins to crackle.
  • Stir the onion mixture into the rice and cook, stirring, for 1 minute.  Pour in the hot chicken or vegetable broth and add the fresh squeezed lime juice, Italian parsley sprigs and sea salt to taste.  Continue to cook over medium-high heat until the mixture begins to simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes without lifting the lid.  Remove Dutch oven from the heat and leave it covered for 10 minutes, so the rice continues to steam.
  • When ready to serve, remove and discard the parsley sprigs, and toss the rice with a fork, making sure that all the liquid has evaporated, then spoon into a bowl and serve.

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