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 & Wine Advice

Serve hot.

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Course; Rice

Cuisine; Mexican