Saturday, April 29, 2006

Gulf Coast-Style White Rice Pilaf (Arroz Blanco)

I use my rice cooker (after I saute the ingredients) to make this but the instructions here use an oven. This simple pilaf goes with any type of food and is the type I cook most often. For a change of I sometimes different ingredients such as peas, carrots(finely chopped), corn, peppers and lentils. You can also add herbs such as oregano, and cumin. You can also add a can of beans.

1 1/2 tablespoons vegetable or olive oil
1 1/2 cups white rice
1 small white onion
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth or chicken base with added water to make 1 3/4 cups
3 tablespoons coarsely chopped flat-leaf parley (optional)

Turn the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) oven proof sauce pan over medium heat. Add oil, rice and onion, Saute until the grains turn translucent to milkly white, about 5 minutes. Add garlic and stir a few more minutes, then add chicken broth and 1 teaspoon salt( you might want to omit if using the chicken base) Stir and let come to boil.

Cover and set in the middle of oven . Bake 25 minutes, Remove and let stand for 5 minutes before serving.

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