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Ingredients
- 2 1/2 cups chicken broth or water
- Salt
- 2 tablespoons vegetable oil or olive oil
- 1 1/2 cups white rice, preferably medium-grain
- 1 small white onion, chopped
- 2 green chiles, diced
- 2 garlic cloves, peeled and finely chopped
- 1 tablespoon fresh lime juice
- About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
- Fried Plantains (optional)
Details
Servings 5
Adapted from foodmuses.wordpress.com
Preparation
Step 1
1. Heat the broth. Measure the broth into a large saucepan. Add ¾ teaspoon salt , if you are using salted broth, 1 ½ teaspoons if you’re using unsalted broth. Cover and keep warm.
2. Fry the rice. In a medium saucepan with a tight-fitting lid, heat the oil over medium. When hot, add the raw rice, chiles, and onion and stir regularly until the grains have turned from translucent to milky-white, 4 or 5 minutes. Add the garlic and sir for a few seconds. The grains should not brown.
3. Simmering the rice. Add the warm liquid and lime juice, stir thoroughly and scrape down any grains that are clinging to the side of the pan. Cover and cook over the lowest heat for 15 minutes-the temperature should be low enough that only the slightest hint of steam escapes from the lid.
Remove the pan from the heat and let stand covered for 5 minutes. Uncover and test a grain of rice. If still a little hard, re-cover and set over low heat for about 5 minutes, adding more liquid if completely dry.
As soon as rice is done, add cilantro and gently fluff rice. Garnish with fried plantains, if you wish.
Working Ahead: The rice can be successfully made ahead: Turn it out onto a baking sheet in a shallow layer to cool then cover and refrigerate for up to 3 days. When ready to serve, reheat in a microwave oven or a steamer. Or reheat on a baking sheet, covered with foil, in a 325 oven until heated through, about 15 minutes. Toss in the parsley and serve.
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