Mexican Rice Arroz Blanco

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Love this!!

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Steps

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Put the rice into a bowl and cover with very hot water.

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Stir once and leave to soak for 10 minutes.

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Drain , rinse in cold water , and drain again.

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Heat the oil in a heavy pan.

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Give the rice a final shake and stir into the fat.

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Fry over medium heat for about 5 minutes , stirring almost continuously.

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Add the onion and garlic and continue frying until the rice is just turning a pale gold and the onion is transparent - about 3 to 5 minutes longer.

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Pour in the broth and add cumin and salt to taste , stir once again for the last time , and cook over fairly high heat , uncovered , until all the broth has been absorbed and air holes appear in the surface.

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Cover the surface of the rice with a towel and lid and continue cooking over very low heat for 5 minutes more.

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Remove from the heat and set aside in a warm place for the rice to absorb the rest of the moisture in the steam and swell , about 15 minutes.

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Dig gently to the bottom and test a grain of rice.

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If it is still damp , cook .

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Ingredients

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long grain rice, shortening, white onions, garlic clove, cumin, low-sodium low-fat chicken broth, sea salt