Mexican White Rice
- 3 cups long-grain white rice (1 1/2 pounds)
- 1 cup finely chopped white onion
- 2 large garlic cloves, finely chopped
- 3 tablespoons vegetable oil
- 1 cup reduced-sodium chicken broth
- 4 cups water
- 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. Drain well and spread out on a clean kitchen towel to dry, at least 1 hour.
- Cook onion and garlic in oil in a wide 4- to 5-quart heavy pot or deep skillet over medium heat, stirring, until softened, about 3 minutes. Add rice and cook over medium-high heat, stirring, until pale golden, about 5 minutes, then add broth, water, and 2 teaspoons salt and bring to a boil. Cover tightly and cook over low heat until rice is tender, 18 to 20 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
longgrain white rice, white onion, garlic, vegetable oil, chicken broth, water
Taken from www.epicurious.com/recipes/food/views/mexican-white-rice-239987 (may not work)