Gulf Coast-Style White Rice Pilaf (Arroz Blanco)

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.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 tablespoons  vegetable oil or 1 1⁄2 tablespoons olive oil
• 1 1⁄2 cups 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
• 1 3⁄4 cups chicken broth
•  salt
• 3  tablespoons  coarsely chopped flat leaf parsley, for garnish

Directions

1. 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.
2. 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.
3. Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
4. Fluff the rice with a fork and sprinkle with the chopped parsley.