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This Mexican-style white rice is often served as a course in the comida, as well as with rich complex dishes for which it is the perfect foil. Its pilaf-style preparation, with the addition of small amounts of onion and garlic insures that is has both more flavor and a smoother mouth-feel than plain steamed rice.
3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon saltPlace the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 - 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 - 15 minutes.
Serves 6 - 8
