Ingredients
2 tablespoons of extra-light olive oil oil
1 serrano pepper, tips cut and slit lengthwise without cutting through the ends, keeping it in one piece
Directions
1. Rinse the rice
Place the rice in a fine-mesh strainer or colander. Rinse under lukewarm running water, stirring gently with your hand, until the water runs clear. This removes excess starch, helping the rice cook up light and fluffy. Set aside to drain well.
2. Prepare the broth
Heat 2½ cups of water in the microwave for about 3 minutes, or until hot but not boiling. Stir in the “Better Than Bouillon”, salt, and lime juice until fully dissolved. Set aside.
3. Fry the rice
In a medium saucepan (about 2–3 quarts), heat the olive oil over medium heat. Once the oil is hot, add the drained rice. Be sure to stay away from the saucepan, as if water falls, the oil will splash. Stir continuously to coat the grains evenly with oil. Continue stirring until the rice becomes slightly opaque and makes a faint cracking sound, about 4–6 minutes. Do not let the rice brown, it should remain a pale color.
4. Add the liquids and seasonings
Carefully pour in the hot broth (it will bubble). Add the onion piece, cut side down, to the middle of the saucepan and add the garlic cloves, serrano pepper, and cilantro sprigs around it.
5. Simmer and cook
Once the mixture begins to simmer, cover the pot tightly with a lid. Reduce the heat to low (20%). Cook until the liquid is fully absorbed and the rice is tender, about 20–25 minutes. To check, gently move the rice aside with a fork or knife, there should be no visible liquid at the bottom of the pan.
6. Rest and fluff
Reduce the heat to the lowest setting. Remove the onion, garlic, serrano pepper, and cilantro sprigs from the saucepan. Gently fluff the rice with a fork to release steam and prevent the grains from sticking together.
If using frozen vegetables, add them at this stage and stir gently to distribute them evenly through the rice.
Turn off the heat and let the rice sit uncovered for a few minutes, fluffing it occasionally until the grains look dry, separate, and fluffy rather than moist or clumped together.
7. Serve
Once the rice is light and fluffy, transfer it to a serving dish or platter. Serve warm.
Storage
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Refrigerator: Allow the rice to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
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Freezer: For longer storage, portion cooled rice into freezer-safe containers or resealable bags. Freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
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Stovetop: Add 1–2 tablespoons of water per cup of rice to a skillet. Cover and warm over low heat, stirring occasionally, until hot.
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Microwave: Place rice in a microwave-safe bowl, sprinkle lightly with water, and cover with a damp paper towel. Heat in 30-second intervals, stirring gently between each, until heated through.
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Tip: Avoid overmixing when reheating to help preserve the rice’s fluffy texture.
Notes
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Rice recommendation: For best texture and flavor, use a high-quality long-grain rice such as Mahatma, which produces fluffy, separate grains that hold their shape after cooking.
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Why leave the onion root intact: Keeping the root end attached helps the onion stay together during cooking, making it easy to remove before serving.
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Why not brown the rice: The goal is to lightly toast the grains to enhance flavor and texture without giving the rice a nutty or fried taste.
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Using Better Than Bouillon: This concentrated broth provides rich, balanced flavor. If using another bouillon or stock, adjust the salt to taste.
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Lime juice: Adding it before cooking infuses the rice with a subtle brightness that balances the savory broth.
Yield: approximately 3 cups cooked rice, about 4–6 servings as a side dish.
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