Mexican White Rice

• 2 tablespoons canola oil
• 3 garlic cloves, peeled, halved
• 3/4 cup finely chopped white onion
• 1 1/2 cups medium-grain white rice
• 3 cups hot water
• 2 large fresh Italian parsley sprigs
• 1 1/4 teaspoons fine sea salt

1. Heat oil in heavy medium saucepan over medium heat.
2. Add garlic; saute until deep brown, about 3 minutes.
3. Discard garlic.
4. Add onion to saucepan and saute until tender, about 5 minutes.
5. Add rice; stir 5 minutes.
6. Add 3 cups hot water, parsley, and salt (mixture will sputter).
7. Bring to boil, stirring.
8. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes.
9. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer.
10. Remove from heat; let stand, covered, 10 minutes.
11. Discard parsley; fluff rice with fork.

canola oil, garlic, white onion, white rice, water, fresh italian parsley sprigs, salt

Taken from www.epicurious.com/recipes/food/views/mexican-white-rice-108059 (may not work)