Ingredientes para Arroz Blanco Mexican White Rice
- Chicken Broth
- 1 1/2 teaspoons salt (or 3/4 teaspoon if using salted broth)
- Vegetable Oil
- White Rice
- White Onion
- Garlic Cloves
- Fresh Lime Juice
- Fresh Flat Leaf Parsley
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Cómo preparar Arroz Blanco Mexican White Rice
- In a small saucepan or microwave-safe bowl, heat the chicken broth (or water) until steaming.
- Stir in salt (adjust amount based on broth salinity). Cover and keep warm.
- In a medium saucepan with a tight-fitting lid, heat the oil over medium heat.
- Add the chopped onion and cook, stirring frequently, until softened (about 3 minutes).
- Add the rice and stir constantly until the grains turn milky white (4-5 minutes). Do not brown.
- Stir in the minced garlic for a few seconds until fragrant.
- Pour in the warm broth and lime juice. Stir thoroughly, scraping the bottom and sides of the pan.
- Bring to a simmer, then reduce heat to the lowest setting. Cover tightly and cook for 15 minutes, undisturbed. Only a tiny amount of steam should escape.
- Remove from heat and let stand, covered, for 5 minutes.
- Uncover and fluff gently with a fork. If the rice is still slightly firm, cover and cook over low heat for another 2-5 minutes, or until tender.
- If the rice is dry, add 2 tablespoons of water, stir, cover, and cook until absorbed.
- Once cooked, fluff with a fork to release steam and prevent further cooking. Stir in the fresh parsley, if using.
- Serve hot and enjoy your delicious Arroz Blanco!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
4g
Fat
4g
Carbs
15g
