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  Added: Oct 17, 2007  •  Visited (358)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
White Mexican Rice
(Arroz Blanco)
What You Need:
  • 1 cup long-grained rice
  • ¼ cup salad oil
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • 2 chicken bouillon cubes (or 2 teaspoons chicken bouillon powder)
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • 2 cups water

  • How To Cook:
    1. Mix the rice and salad oil in a 2-quart casserole.

    2. Cook, uncovered, for 5 minutes, stirring several times.

    3. Add the remaining ingredients.

    4. Cook, covered, 15 minutes, until the rice is tender, stirring several times.

    5. Add more liquid, if needed.

    TIP:
        The parching of the rice in the oil before cooking insures each grain of rice will cook separate and, also, adds a nut-like flavor. Put the casserole in a cake or pie dish during the cooking period to catch any liquid that may boil over. This liquid can then be returned to the rice.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Condiments » Oil
    Main Ingredient » Vegetables » Onion
    Dish » Side Dishes

     





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