Mexican-style White Rice
Aromatic with just a hint of seasoning, Mexican-style white rice, cooked in chicken broth with a bit of lime juice for tang, is the perfect accompaniment for fried and grilled chicken dishes.
- 3 cups chicken bone broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 ½ cups rice (see notes after the recipe)
- 2 ½ tablespoons lime juice
- 2 to 3 tablespoons chopped parsley
- Heat the chicken bone broth until simmering then turn off the heat. If unseasoned or underseasoned, add enough salt for proper flavor.
- Heat the olive oil and butter together in a pan.
- Add the rice and chopped onion.
- Cook, stirring, until the rice turns opaque, about four minutes (do not allow to brown).
- Stir in the garlic and cook until aromatic.
- Pour in the hot broth and lime juice, and stir.
- Set the stove to the lowest setting, cover the pan and let the rice absorb the liquid for about 15 minutes before turning off the heat.
- With a fork, fluff up the rice then cover the pan and allow the rice to cook in the steam for another five minutes.
The starchiness of rice is inversely proportional to the length of the grain. Short-grain rice is starchiest; long-grain rice the least starchy (read more about rice). Successfully cooking Mexican-style white rice requires a rice variety that’s least starchy so that the grains don’t clump together after cooking. Basmati was used in this recipe but most long-grain rice varieties should be good. Based on a recipe by Rick Bayless.