Arroz Blanco is a staple I keep in my arsenal. It’s a basic Mexican style rice pilaf to serve as a side or add to other dishes. Unlike its cousin Spanish rice, this recipe is tomato free.
This weekend I served Arroz Blanco under saucy Pollo en Mole Verde, but it’s also a nice side for fish dishes.
Hot toasted pilaf is hard to resist.
2 tablespoons light colored oil
1/2 onion, diced
1 1/2 cups medium grain white rice
2 cloves garlic, minced
1/2 teaspoon dried parsley
1 teaspoon salt
1 tablespoon fresh lime juice
2 1/2 cups low sodium chicken broth
1. Heat the oil to a large skillet over medium high. Add the onion and cook for 2 minutes. Add the rice and cook until most of it turns translucent and some of the kernels start to golden brown.
2. Add the garlic, parsley, salt and lime juice. Cook for 30 seconds until garlic is fragrant. Add the broth and bring to a simmer.
3. Turn the heat to low and cover skillet. Cook for 17 to 20 minutes. Turn off heat and keep covered for 5 minutes before serving.
Note: For a vegan version use vegetable broth.
Recipe and photograph by Laura Flowers.