Arroz Blanco
| Yield: | 6 Servings |
| Categories: | Mexican, Rice |
| Jim Vorheis | ||
| 1 1/2 | c | Unconverted long-grain rice |
| 1/3 | c | Safflower oil, melted chicken fat, or melted lard |
| 3 | tb | Finely chopped white onion |
| 1 | Garlic clove, peeled and finely chopped | |
| 3 1/2 | c | Light chicken broth, approximately |
| 1 | c | Fresh corn kernels or 1/3 cup carrot rounds |
| Plus 1/2 cup fresh peas (optional) | ||
| 1 | Parsley sprig | |
| 2 | Whole chilies serranos | |
| Sea salt to taste | ||
| White Rice |
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