Recipe by cookiedog
I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless.
Top Review by Chef Tweaker
I first tried this with Recipe #240872. I really liked it because it had a more authentic texture and flavor than what I have come up with on my own. I always use long grain rice and find that I need 2 cups of liquid to make it work for me. It has been a staple for us now anytime we are having Mexican food. Also: I recently tried cooking it on the top of the stove with slightly more than 2 cups liquid (stirred some salsa into the broth to make more of a red rice) but it still ended up too dry. Perhaps will need 2.5 cups when cooked on the stove to acheive the same result.
- 22.18 ml vegetable oil or 22.18 ml olive oil
- 354.88 ml white rice (I like the meatier texture of medium-grain rice)
- 1 small white onion, chopped into 1/4 inch pieces
- 2 garlic cloves, peeled and finely chopped
- 414.03 ml chicken broth
- 44.37 ml coarsely chopped flat leaf parsley, for garnish
Directions See How It's Made
- Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
- Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
- Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
- Fluff the rice with a fork and sprinkle with the chopped parsley.