1 jim vorheis
1 1/2 cup unconverted long-grain rice
1/3 cup safflower oil, melted chicken fat,, or melted lar
3 tbsp finely chopped white onion
1 garlic clove, peeled and finely cho, pped
3 1/2 cup light chicken broth, approximately
1 cup fresh corn kernels or 1/3 cup carro, t rounds
1 plus 1/2 cup fresh peas (optional)
1 parsley sprig
2 whole chilies serranos
1 sea salt to taste
1 white rice
A Recipe for
Arroz Blanco
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This Recipe for Arroz Blanco is one of thousands in the Recipes-to-go Ethnic Cookbook.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
If you enjoy this Arroz Blanco Recipe - you should enjoy the recipe collections you can find on the websites below:
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Food Tip |
This is a recipe for Arroz Blanco from the recipe cookbook of Recipes-to-go (Ethnic)
Herb Tip |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
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Life is a banquet, and most poor suckers are starving. |
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How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Food Tip |
Put the rice into a bowl and cover with very hot water. Stir once and
leave to soak for 10 minutes. Drain, rinse in cold water, and drain
again.
Heat the oil in a heavy pan. Give the rice a final shake and stir
into the fat. Fry over medium heat for about 5 minutes, stirring
almost continuously. Add the onion and garlic and continue frying
until the rice is just turning a pale gold and the onion is
transparent - about 3 to 5 minutes longer.
Pour in the broth and, if used, the vegetables and parsley or fresh
chilies, add salt to taste, stir once again for the last time, and
cook over fairly high heat, uncovered, until all the broth has been
absorbed and air holes appear in the surface. Cover the surface of
the rice with a towel and lid and continue cooking over very low heat
for 5 minutes more. Remove from the heat and set aside in a warm
place for the rice to absorb the rest of the moisture in the steam
and swell ~ about 15 minutes. Dig gently to the bottom and test a
grain of rice. If it is still damp, cook for a few minutes longer.
If the top grains are not quite soft, then sprinkle with a little
more hot broth, cover, and cook for a few minutes longer.
Before serving, turn the rice over from the bottom so that the
flavored juices will be distributed evenly.
The Art of Mexican Cooking From the collection of Jim Vorheis
Serves: 6
Arroz Blanco Recipe brought to you by Recipes To-Go