How To Cook Rice Ecuadorian Or Latin American Style White Rice Recipes

CILANTRO LIME RICE {ARROZ CON CILANTRO}

Steps:

• Heat the oil or butter on medium low temperature in medium sized saucepan.
• Add the chopped onions and garlic, cook until the onions are translucent and soft, about 2-3 minutes.
• Add the uncooked rice and stir it until it is well coated by the oil, add the water with a little bit of salt, and bring it to a boil.
• Let the water boil until it's reduced and barely covers the rice, cover with a lid, reduce the temperature to low or simmer, and cook for about 20-25 minutes. The rice should be fully cooked, but firm and not sticky (think al dente). It will take longer to cook at higher altitudes.
• Mix the rice with the chopped cilantro and lime juice, taste and add additional salt if needed. Can also add a bit of olive oil if desired.

MEXICAN WHITE RICE

Steps:

• 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.