Arroz Blanco

Can you tell I've been on a Mexi-kick? Lately, it seems that I am constantly craving fajitas and tacos (not at the same time... usually.) As I said in my Mexicorn post, I usually have trouble coming up with sides for Mexican dishes. I feel like I can finally put that concern to rest after making Arroz Blanco (Mexican White Rice). It is a simple recipe, but is very versatile and imparts great flavor on otherwise bland rice. Feel free to add other veggies to this dish to bring out a new flavor.

Arroz Blanco (Mexican White Rice)

1 cup long grain white rice
1 garlic clove, crushed
1/3 red bell pepper
4 green onions
1 Tbsp. olive oil
1 Tbsp. butter or margarine
1 cup water
1 cup chicken broth
1/4 tsp. salt

Heat oil and butter in skillet over medium heat, and stir in the white rice. Stir until the grains are evenly coated and continue to cook over medium heat for about 5 minutes. Add the onions, crushed garlic, and red bell pepper. Continue cooking until just before they turn golden, about 6-8 minutes.

Add water, chicken broth and salt, and bring to a boil. Reduce to low heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. (Do not lift lid during this time - this will make the rice gummy.)

Set rice aside and keep covered for 10 minutes. Chop cooked onions and red pepper and toss with rice. Serve immediately.

Source: adapted from Masa Assassin