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In a large pot over high heat, add
Corn Oil (2 Tbsp)
Yellow Onion (1)
Allow the onions to caramelize, medium brown color but not burnt, about 3 minutes. Lower heat to medium if onions are cooking too quickly.
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.
Once the rice is a bit browned add
Water (4 cups)
Salt (1 Tbsp)
Bring to a boil, stirring frequently while the rice cooks and the water is absorbed.
Once water is gone, turn the heat to low and add
Corn Oil (1/4 cup)
. Stir well and cover.
Cook on low for 25 minutes. Do not uncover.
After 25 minutes, uncover and stir gently to fluff up the rice. Add the
Fresh Cilantro (1/4 bunch)
and stir again.
Serve warm or see notes for reheating instructions.
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