1 1/2 cups
( I like the meatier texture of medium-grain rice)
white onion, chopped into 1/4 inch pieces
garlic cloves, peeled and finely chopped
1 3/4 cups
coarsely chopped flat leaf parsley, for garnish
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.
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Gulf Coast-Style White Rice Pilaf (Arroz Blanco) (cont.)