"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."
22.18 ml vegetable oil or 22.18 ml
( I like the meatier texture of medium-grain rice)
white onion, chopped into 1/4 inch pieces
garlic cloves, peeled and finely chopped
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.)