Arroz Blanco II
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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Reviews
-
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.