Mexican White Rice (Arroz Blanco)

• 3 cups long-grain white rice
• 1 cup finely chopped white onion
• 2 large garlic cloves, finely chopped
• 3 tablespoons vegetable oil
• 1 cup chicken broth
• 4 cups water

1. Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. (Rice can be soaked up to 4 hrs.) Drain well and spread out on a kitchen towel to dry, at least one hour.
2. Cook onion and garlic in oil in a wide 4-5 quart heavy pot or deep skillet over med. heat, stirring, until softened, about 3 minutes.
3. Add rice and cook over med-high heat, stirring, until pale golden, about 5 minute Add broth, water, and 2 teaspoons salt and bring to a boil.
4. Cover tightly and cook over low heat until rice is tender, 18-20 minutes. Let stand covered 5 min., then fluff with fork and serve.

longgrain white rice, white onion, garlic, vegetable oil, chicken broth, water

Taken from www.food.com/recipe/mexican-white-rice-arroz-blanco-250217 (may not work)