This is a typical white rice recipe that always accompanies any kind of beans - especially in the Caribbean and Latin countries. At our home, we make big batches so we can have leftovers.
Total Time
40min
3.7
3 Ratings
Author: Belqui's Twist
Servings:
10
Ingredients
•
3
cups
Long Grain White Rice
•
4
cups
Water
•
1
Tbsp
Salt
•
1/3
cup
Corn Oil
, divided
•
1
Yellow Onion
, sliced
•
1/4
bunch
Fresh Cilantro
, chopped
Cooking Instructions
1.
In a large pot over high heat, add Corn Oil (2 Tbsp).
2.
Add the Yellow Onion (1).
3.
Allow the onions to caramelize, medium brown color but not burnt, about 3 minutes. Lower heat to medium if onions are cooking too quickly.
4.
Once the onions are browned, add the Long Grain White Rice (3 cups) and stir well. Allow the rice to also get a little color, about 5 minutes.
5.
Once the rice is a bit browned add Water (4 cups) and Salt (1 Tbsp). Stir.
6.
Bring to a boil, stirring frequently while the rice cooks and the water is absorbed.
7.
Once water is gone, turn the heat to low and add Corn Oil (4 Tbsp). Stir well and cover.
8.
Cook on low for 25 minutes. Do not uncover.
9.
After 25 minutes, uncover and stir gently to fluff up the rice. Add the Fresh Cilantro (1/4 bunch) and stir again.
10.
Serve warm or see notes for reheating instructions.
Author's Notes
To reheat, all you have to do is take the portion you want to have, cover it with a damp paper towel and reheat in a microwave until heated through. For a small portion, one serving, 1 minute is enough. If heating a larger portion do so in one-minute intervals until heated through.
Nutrition Per Serving
CALORIES
254
FAT
8.8 g
PROTEIN
3.6 g
CARBS
39.3 g
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