Arroz Blanco (Mexican white rice) is a family favorite side dish that I make about once a week. My kiddies actually prefer it as a side dish over Mexican Rice. It's a wonderful and delicious side dish that plays nicely with Mexican and Asian dishes. And it's also delicious stirred into your favorite soups. Unlike traditional white rice which is made just by boiling rice in water, this Sopa de Arroz Blanco is made by frying the rice until it turns a lovely golden hue, then it's cooked in a mixture of chicken broth, onion, and garlic that add a ton of flavor for a delicious rice dish.
(Mexican White Rice)
- 1/2 medium onion
- 1 clove garlic
- 2-1/2 cups chicken broth or water
- 2 tablespoons vegetable oil
- 1 cup long-grain rice
Puree onion, garlic, and chicken broth in a blender until smooth; set aside.
Heat vegetable oil in a medium skillet or saucepan over high-heat. Add rice and fry in oil until light golden brown. Carefully pour in the chicken broth puree; season with salt. DO NOT STIR AFTER THIS POINT! Cover skillet and let rice come to a boil. Reduce heat to low, and let simmer until no liquid remains. Remove from heat and let set for 10 minutes before serving. Enjoy!
Receta en español