Mexican White Rice Pilaf

Ingredienser

Serves 6 to 8

1 1/2 tablespoons vegetable or olive oil

1 1/2 cups white rice (I like the meatier texture of medium-grain rice or jasmine rice)

1 small white onion, chopped into 1/4-inch pieces

2 garlic cloves, peeled and finely chopped or crushed through a garlic press

1 3/4 cups chicken broth

Salt

3 tablespoons coarsely chopped flat eaf parsley, for garnish

Fremgangsmåte

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3-quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.

Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoon salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture to come a full boil.

Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.

Fluff the rice with a fork and sprinkle with the chopped parsley.