Saturday, January 26, 2013

Arroz Blanco

A large saucepan
1 1/2 cups long grain white rice
1/4 cup oil
1/2 medium onion, chopped
2 cloves garlic peeled and put through the garlic press
3 1/2 cups chicken broth
1 cup frozen corn kernels

Heat oil in pan until hot.  Stir the rice into the oil making sure all the grains get coated.  Cook the rice until it begins to get translucent ( about 3-4 min).  Add the onion and garlic and cook until the onion begins to get translucent.  Stir the broth into rice and do not stir again during the cooking time.  Cook the rice over a medium to low flame.  It should bubble lightly until almost all of the liquid has disappeared....about 10 min.   Stir in the frozen corn.  Lower the flame and cover pan.  Cook 5 more min. or until corn is done.