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Arroz Blanco (White Rice)
 

    1 ½ cups long grain white rice

    2 or 3 cloves garlic finely chopped

    1/3 onion, finely chopped

    3 ½ cups chicken stock

    2 or 3 tablespoons oil

    Salt to taste

Put rice in a bowl of hot water for 15 minutes. Then drain and rinse the rice in a sieve or large strainer until the water runs clear. Let the rice continue to drain for 10 minutes. Shake the rice to get rid of excess water before putting it in the hot oil.

Heat the oil in a heavy skillet. Put the rice in the hot oil and stir, making sure the rice is evenly coated in oil. Continue stirring until the rice starts to take on a golden color. Add the chopped onion and continue cooking until the rice pale gold. Add the garlic and cook a minute or two more. (The rice browning process should take about 10 minutes).

Add the chicken broth and bring to a brisk boil and cook about 10 minutes more until the liquid is absorbed. Lower the heat and cover the rice and cook for five minutes longer. Do not stir the rice. Remove the rice and let it stand covered for at least 20 more minutes before serving.

When you add the chicken broth, you can add 1 cup fresh or frozen (not canned corn)
Or ½ cup frozen peas and ½ carrot chopped into fine pieces.

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