White Rice ~ Arroz Blanco
White rice in Mexico, Arroz Blanco, is not what we think of
as steamed rice. Speckled with tiny bits of carrot, peas, corn, or all three,
it's more like mottled rice.
Recipe Categories : | Mexican
| Rice | MAIN
INDEX |
Serves : 6
Ingredients :
- 2 cups long grain white rice
- 3 tbsp peanut or olive oil
- ½ small onion, finely chopped
- 1 small clove garlic, minced or pressed
- 4 cups Mexican vegetable stock
- ¼ tspn salt
- 1 cup peas, corn, or finely diced carrot, or a mixture of these.
Preparation and Cooking Instructions :
- Place the rice in a large bowl, add warm water to cover amply, and
set aside to soak for 15 minutes. Drain, shake well, and set aside to
drain for 5 minutes.
- Heat the oil in a heavy, medium-sized pot. Add the rice and stir over
medium-high heat until the grains become translucent, about 2 minutes.
Add the onion and garlic and stir until the rice is golden around the
edges, about 3 minutes. Add the stock, salt, and vegetables and bring
to the boil. Reduce the heat to maintain a slow simmer, cover the pot,
and cook without disturbing until the liquid is absorbed and the rice
is tender, about 17 - 20 minutes.
- Remove from the heat and set aside to steam dry for an additional
15 minutes. Serve right away.
- Cooks note : For all Mexican rice dishes, the grains are soaked,
drained, and sautéed before steaming, then cooked with onion
and garlic, as one would make a pilaf. This method produces fluffy,
separate grains and a nutty, full flavor befitting the major role rice
plays in main meal offerings.
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