Ingredients for Arroz Blanco Ii
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 4 large cloves garlic
- 4 cups hot chicken broth
- 1 teaspoon salt
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How to Make Arroz Blanco Ii
- Lightly smash 4 large cloves of garlic with the flat side of a large knife. Peel and halve any large cloves; leave small cloves whole.
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 cup of long-grain white rice and stir constantly for 1 minute until lightly toasted.
- Pour in 2 cups of hot chicken broth (or other flavorful broth) and add the garlic cloves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add the remaining 2 cups of hot chicken broth. Return to a boil, then reduce heat to low, cover, and simmer for another 15 minutes, or until most of the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5-10 minutes to allow the rice to steam and absorb any remaining liquid.
- Fluff with a fork and serve hot alongside your favorite Mexican dishes!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
2g
Fat
2g
Carbs
13g
