Mexican White Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 44
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 3
- Sodium
- 404
- Total: 30 min
- Active: 10 min
Ingredients
2 1/2 cups chicken stock, or water
kosher salt
2 tablespoons vegetable oil, or olive oil
1 small white onion
1 1/2 cups medium-grain white rice
2 cloves garlic
1 tablespoon lime juice
1/2 bunch flat-leaf parsley
Directions
- In a medium saucepan, heat the broth or water until steaming. Season with ¾ teaspoon salt if using salted broth, 1½ teaspoons if using unsalted broth or water. Cover and keep warm on the stove.
- In another medium saucepan, heat the oil over medium heat. Dice the onion and add to the pan. (Note: Chef Bayless uses half a large onion, but this recipe substitutes one small onion.) Add the rice and stir constantly until the grains have turned from translucent to milky-white, about 3 to 4 minutes. Chop the garlic, add to the saucepan, and cook until fragrant. Add the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes. Meanwhile, chop parsley; set aside 3 tablespoons. Gently fluff the rice to release the steam and stop the cooking. Fold in the parsley. Transfer to a bowl and serve immediately.