Basic White Rice

Arroz Blanco To cook a small amount of white rice the Mexican way, I use a heavy, stainless steel 2-quart saucepan with a cover. The raw rice is sautéed in oil, then simmered slowly in hot water or broth, like a pilaf.
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Ingredients

Makes 4 servings

  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice
  • ½ teaspoon salt
  • 2 cups water or canned fat-free reduced-sodium chicken broth

Instructions

  • Heat the oil in a 2-quart wide saucepan or deep skillet.
  • When the oil shimmers, add the rice and cook, stirring, until the rice is opaque and starts to change color, but doesn’t brown, about 5 minutes.
  • Add the liquid all at once, stir and bring to a boil.
  • Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
  • Remove the pan from the heat and let the rice stand 5 minutes.
  • Stick a fork into the bottom of the pan to check for remaining moisture.
  • If just dry on the bottom, fluff the rice with the fork and serve.
  • If not, cover and let stand 5 more minutes

Notes / Tips / Wine Advice:

Serve hot.
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Course Rice
Cuisine Mexican