Difference between revisions of "Arroz Blanco"
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# Melt [[butter]] in 2- to 3-quart saucepan. Add [[rice]]; cook and stir over medium heat until golden brown. | # Melt [[butter]] in 2- to 3-quart saucepan. Add [[rice]]; cook and stir over medium heat until golden brown. | ||
# Add [[onion]] and [[garlic]]; cook until [[onion]] is soft but not brown. | # Add [[onion]] and [[garlic]]; cook until [[onion]] is soft but not brown. | ||
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# Salt to taste. | # Salt to taste. | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
| − | [[Category: | + | [[Category:Rice Recipes]] |
| − | [[Category:Spanish | + | [[Category:Spanish cuisine]] |
Latest revision as of 14:04, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 2 tablespoons butter or margarine
- 1 cup uncooked rice
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin seed
- salt
Procedures
- Melt butter in 2- to 3-quart saucepan. Add rice; cook and stir over medium heat until golden brown.
- Add onion and garlic; cook until onion is soft but not brown.
- Add broth and cumin. Bring to a boil; stir once or twice.
- Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
- Salt to taste.
