domingo, 6 de enero de 2008

Mexican Arroz

3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt


Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 − 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 − 15 minutes.



Javier Rocca Atzenweiler
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