Arroz Blanco
I absolutely love rice; I think it’s the perfect side. This one is perfumed with garlic (which I also absolutely love) and is the perfect accompaniment to pretty much any main. You’ll find me serving it with some crispy fried chicken cutlets or dragging it through the sauce of my Ropa Vieja.
Arroz Blanco
Ingredients
- ¼ cup extra virgin olive oil
- 1 head garlic, cloves separated, smashed
- 4 tablespoons ½ stick unsalted butter
- 2 cups jasmine rice, rinsed
- 2 teaspoons sea salt
- ½ teaspoon garlic powder
Instructions
- In a large sauce pot, fry the garlic, over medium heat, until golden brown, then, using a slotted spoon, remove the garlic and discard.
- Add the butter and stir to melt.
- Add the rice and cook for 4 minutes, stirring often, until lightly toasted.
- Add 3 cups of water, bring to a boil, then reduce the heat to simmer, cover and cook undisturbed for 15 minutes.
- Remove the pot from the heat and allow it to sit for an additional 15 minutes; do not remove the lid.
- Fluff the rice with a fork and serve.
