Arroz Especial

• 1 1/2 cups raw, long-grain white rice
• 3 cups vegetable broth
• 2 Tbs. vegetable or pumpkin seed oil
• 4 Tbs. chopped garlic
• 1/2 tsp. kosher or sea salt
• 1/2 cup chopped fresh coriander
• 1/2 cup chopped flat-leaf parsley
• 1 cup toasted pumpkin seeds

1. Place rice in strainer, and rinse under cold water until water runs clear.
2. Drain.
3. Heat broth in saucepan over medium heat until it boils.
4. Heat oil in separate saucepan over medium heat.
5. Stir in garlic, and saute until golden brown and sticky.
6. Pour in rice, and stir to coat each grain with oil.
7. Add hot broth and salt, stir and return to a boil.
8. Cover, reduce heat to low and cook 25 minutes.
9. Turn off heat, but do not remove lid for 10 minutes.
10. Fluff rice with fork while adding herbs and pepitas.
11. Serve with Calabazas y Camotes al Horno on top of scoop of Mole Poblano.

longgrain white rice, vegetable broth, vegetable, garlic, kosher, fresh coriander, flatleaf, pumpkin seeds

Taken from www.vegetariantimes.com/recipe/arroz-especial/ (may not work)