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Karen's Arroz Blanco (Mexican White Rice)

Karen’s Arroz Blanco (Mexican White Rice)

My version of a simple side rice dish that is easy to prepare and full of flavor. I’m serving it with my Veracruz-Style Snapper with Fresh Garden Tomatoes.

The perfect little side dish

Adding Fresh Thyme Branches elevates the flavor of this simple side dish

Medium grain rice is soaked for 10 minutes in water, then drained. Onion and Garlic are sautéed in Extra Virgin Olive Oil, Rice is added with fresh Thyme Branches and Vegetable Broth. Cover and cook for about 12 – 15 minutes. Fluffy and perfect every time!

Karen's Arroz Blanco (Mexican White Rice)

Ingredients

1  1/4 cups medium grain rice, I’ve used Jasmine Rice

1 tablespoon extra virgin olive oil

1/2 cup onions, chopped 1/4″ dice

2 large fresh garlic cloves, peeled, minced

2 stems fresh thyme

2  1/4 vegetable broth*

2 teaspoons fresh lime juice

2 tablespoons fresh parsley, cleaned, dried and chopped fine

Instructions

1

Add the rice to a bowl to fit. Cover with room temperature water and let stand for 10 minutes.
Drain in a sieve – knock out an excess water.

2

In a 2 quart pot, add the olive oil, raise heat to medium-low.
When warm, add the onions, garlic and thyme branches and cook stirring for 10 minutes until translucent.
Add the rice; give a big stir. Cook for 2 minutes to coat the rice well.

3

Add the broth and lime juice and bring to a boil. Give a big stir, cover the rice and set to low heat.

4

Cook until the broth has absorbed and the rice is tender and fluffy.
Add more broth by the 1/4 cup if necessary.
(Soaking the rice – less broth is needed.)

5

Garnish the rice with plenty of chopped cilantro or parsley.

*I have used “Better Than Bouillon” Organic Seasoned Vegetable Base.

This recipe may not be reproduced without the consent of its author, Karen Sheer

 

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