Arroz Blanco can be made in a variety of ways. Some recipes call for peas and carrots however I'm not the biggest fan of peas and carrots so they are not found in this version. I guess my lack of love for the peas stems from childhood. My dad was very firm during dinner time, and we most certainly would never leave the table without finishing our vegetables. Well needless to say we had a very fat cat named PJ who just happened to love peas.
This arroz blanco is very versatile and pairs well with almost any dish. We recently enjoyed this recipe with moms Cuban style lengua de res.
In our recipe green onions and bell peppers are used to bring a nice flavor element, however they are removed prior to serving. Some cooks prefer to chop white onions and blend into the rice.
Ingredients (Makes 8 Servings)
2 Cups of Long Grain White Rice, washed
4 Cups of Water
2 Tablespoons of Olive Oil
2 Tablespoon of Butter
2 Tablespoons Knorr Chicken Bouillon
2 Garlic Cloves, crushed
1/2 Red Bell Pepper
5 Green Onions
Heat oil and butter in pan and stir in the white rice. Stir until the grains are evenly coated and continue to fry over medium heat (approx 5 minutes). Add the onion, crushed garlic, and red bell pepper. Continue frying until just before they turn golden, about 8-10 minutes.
Add Knoor chicken bouillon.
Bring to a boil; Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Set rice aside and keep covered 10 Minutes.
Remove the onions and bellpepper.
Note: The only reason we do not chop the onions and bell pepper finer is the kids prefer the rice plain. We still get the flavor of the onions and bellpeppers and the kids are happy. The onions and bell pepper in the first picture were used for garnish only. Enjoy!
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Mexican White Rice