Mexican Rice

• 1 tablespoon olive oil
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon minced seeded serrano chiles
• 2 cups long-grain white rice
• 3 1/4 cups low-salt chicken broth
• 3/4 teaspoon salt
• Cilantro Dressing

1. Heat oil in large saucepan over medium heat.
2. Add onion, garlic, and serrano; saute until onion is translucent, about 9 minutes.
3. Mix in rice; stir 2 minutes.
4. Mix in broth and salt; bring to boil.
5. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.
6. Remove from heat.
7. Let stand, covered, 5 minutes.
8. Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours.
9. Add 1/2 cup Cilantro Dressing to rice; toss to coat.
10. Season with salt and pepper.
11. (Can be prepared 2 hours ahead.
12. Let stand at room temperature.)

olive oil, white onion, garlic, serrano chiles, longgrain white rice, lowsalt, salt, cilantro

Taken from www.epicurious.com/recipes/food/views/mexican-rice-109800 (may not work)