Prep 10 mins
Cook 40 mins
A simpler version of Mexican white rice.This is the way the DH and family make rice to go with mole and other dishes with rich sauces.The broth is taken directly from the pot of boiling chicken for the mole,or whatever other dish is being made.If you are using cold broth it needs to be heated up first.This is not a flavorful rice pilaf,but a softer rice dish that's almost soupy and only flavored by the broth and large chunks of tender garlic.If,like me,you prefer a drier ,fluffier texture,you can use only 4 cups of broth.
- 2 cups white rice
- 1 tablespoon oil
- 8 garlic cloves
- 6 cups home made chicken broth
- salt, to taste (optional,if the broth is already salted,omit the salt)
- Smash the garlic clove lightly with the blade of a large knife,Remove the peel.Leave small cloves whole and chop larger cloves in half.
- If the broth is not already hot,heat it to a simmer in a pot.
- Heat the oil over medium in a large pot.Add the rice and stir for 1 minute.
- Add 2 cups of broth and the garlic .Bring to a boil.
- Let simmer until most of the broth is absorbed.
- Add the remaining broth,and return the pot to a boil.
- Cover,and lower heat and cook until the rice is very soft and tender and most of the liquid is absorbed,about 30 minutes.Set aside for 5-10 minutes to let the rice finish absorbing as much liquid as possible.
- Serve hot with lots of sauce.
The Peach Tree Tearoom Cookbook (Fredericksburg, Texas) has a similar recipe that I have been using. The only difference is that their recipe adds onions (which I leave out) and parsley. This is my favorite rice dish to go with a Mexican supper. My husband likes the spicier version with veg. in it, so sometimes I make both versions. The Arroz Blanco leftovers go to make fried rice the next morning. Thanks for sharing this recipe.