White Rice Arroz Branco
Instructions:
2 c. long-grain white rice 2 tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, peeled and minced 4 c. water 1 tsp. salt
1. In a fine mesh strainer, wash rice in cold water until water draining through rice runs almost clear. 2. In a large saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes, or until garlic is just beginning to brown. 3. Add rice to saucepan* and stir to coat grains with oil. Sauté 3 to 5 minutes longer, stirring constantly. 4. Add water and salt and bring to a boil. Reduce heat to medium. Cover pan and simmer 15 to 20 minutes, or until all the water is absorbed and the rice is tender. If liquid is gone before rice is done, add more water as necessary. 5. Fluff with a fork and serve hot.Rice is a part of near y every Brazilian meal. Local cooks often serve this simple dish, lightly flavored with onion and garlic, in place of plain white rice. Serve as an accompaniment to seafood dishes such as moqueca de peixe (fish stew) or xinxim (chicken, shrimp, and peanut stew).
1. In a fine mesh strainer, wash rice in cold water until water draining through rice runs almost clear. 2. In a large saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes, or until garlic is just beginning to brown. 3. Add rice to saucepan* and stir to coat grains with oil. Sauté 3 to 5 minutes longer, stirring constantly. 4. Add water and salt and bring to a boil. Reduce heat to medium. Cover pan and simmer 15 to 20 minutes, or until all the water is absorbed and the rice is tender. If liquid is gone before rice is done, add more water as necessary. 5. Fluff with a fork and serve hot.Rice is a part of near y every Brazilian meal. Local cooks often serve this simple dish, lightly flavored with onion and garlic, in place of plain white rice. Serve as an accompaniment to seafood dishes such as moqueca de peixe (fish stew) or xinxim (chicken, shrimp, and peanut stew).