Arroz Pilaf Recipes

ARROZ PILAF

Steps:

• In a medium saucepan, heat the oil (the Jamisons use peanut oil).
• Saute the onion and garlic over medium heat until soft.
• Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
• Pour in the stock, sprinkle with salt if desired, and bring to a boil.
• Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
• Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
• Serve with your favorite Tex-Mex dishes.
• I have made this ahead for a dinner party and reheated it in the oven before serving.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)

Steps:

• Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
• Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
• Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
• Fluff the rice with a fork and sprinkle with the chopped parsley.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.